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High-quality canned green olives. Its net weight is 1000 kg Caliber (321-350). In the green olives, only citric acid, an acidity regulator, which the limits set by the Ministry of Agriculture and Forestry, are used.
About this item:
- Since green olives, which are harvested earlier than black olives, do not have bacteria in their natural flora to regulate their bitterness, flavoring is done by using alkali.
- After ripening, green olives are cleaned of alkali residues and left for partial fermentation in brine.
- Lemon salt, which is called citric acid, is added to the brine to provide the desired sour taste in green olives.
