Olive al Naturale

ASCOLANA DEL PICENO PDO IN NATURAL BRINE

It is possible to remove the bitter flavour of the Ascolana del Piceno PDO olive curing olives in natural brine, the oldest preservation method.
The olives are soaked in salted water and indigenous lactic bacteria trigger the fermentation that lasts for two years. During these two years of fermentation, the lactic bacteria consume the oleuropein, the bitter substance of olives. This is a process that gives to olives an unmistakable and decided taste.

IN NATURAL BRINE

INGREDIENTS: OLIVES, WATER, CERVIA’S SALT, FENNEL

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STORE IN A COOL AND DRY PLACE, AWAY FROM DIRECT LIGHT AND HEAT SOURCES

NUTRITION FACTS

AMOUNT PER 100 GR.

ENERGY

108 Kcal - 452 kj

TOTAL FAT

SATURATED

11 g

1 g

CARBOHYDRATE

SUGARS

1 g

1 g

PROTEIN

1,2 g

SALT

8 g