Black olives undergo a transformation process known as "California-style", which includes the following steps: sizing, 10% brine treatment for about 60 days in a sheltered place away from sources of air, light and heat, immersion in a solution with 2% sodium hydroxide for about 15 hours, introduction of compressed air in water or exposure to natural oxygenation, treatment with a solution containing ferrous gluconate to completely stabilize the darkening of the olives, washing, filling of jars, topping up with covering liquid, sterilization, labeling and storage. Store in a cool, dry, hygienically suitable, well-ventilated place, away from sources of light and heat. Once opened, keep the product refrigerated covered with its preserving liquid and consume within 7 days. Take care with the pit.
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Black olives undergo a transformation process known as "California-style", which includes the following steps: sizing, 10% brine treatment for about 60 days in a sheltered place away from sources of air, light and heat, immersion in a solution with 2% sodium hydroxide for about 15 hours, introduction of compressed air in water or exposure to natural oxygenation, treatment with a solution containing ferrous gluconate to completely stabilize the darkening of the olives, washing, filling of jars, topping up with covering liquid, sterilization, labeling and storage. Store in a cool, dry, hygienically suitable, well-ventilated place, away from sources of light and heat. Once opened, keep the product refrigerated covered with its preserving liquid and consume within 7 days. Take care with the pit.
| Energy (kcal) | 232 |
| Carbohydrates (g) | 0.8 |
| of which Sugars (g) | 0.8 |
| Fat (g) | 24 |
| of which Saturates (g) | 8 |
| Protein (g) | 1.5 |
| Sale (g) | 1.6 |
