Pitted green olives with herbs de Provence, Arnaud
Split green olives in brine, refined with herbs de Provence and enriched with sunflower oil. Green olives are picked when they are still unripe. Before pickling in brine, they are treated with lye. This process reduces the bitterness of the fruit that is not yet ripe and improves the consistency of the pulp. The olives develop a characteristic aroma and are a popular decoration for cold dishes; especially with spicy sauces. They are also a popular addition to specialties from the Mediterranean countries.
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
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