Black Olives spread with Extra Virgin Olive Oil
The black olives semi finished, perfectly intact, having been selected and cleaned, are desalted. They are subsequently immersed in an aqueous solution of white vinegar, citric acid and L-ascorbic acid. The olives extracted from the solution, they are drained, destoned and homogenized to reduce them to a spread. It provides for the filling, closing, heat treatment, cooling and termopack packaging (made with plastic shrink wrap). Mainly appetizer.