Italian changing olives in brine
The olives are harvested right after the beginning of the maturation. In that moment not all the olives are black; In fact, some are red, some black and others partially green.
This type of olive in brine can be used in all-purpose just like the black olives; but the changing olives have a fresher taste with a slightly bitter final tasty especially for olives greener. The take away the bitter is obtained by a long natural fermentation process, without the use of chemical ingredients. This method allows to obtain the certification BIO, not otherwise obtainable.
They are preserved in brine without any pasteurization to keep the organoleptic characteristics. They can be enjoyed as an aperitif, as a garnish for fish and meat cooked on the grill or in the oven.
Ingredients: olives, water, salt, citric acid.
Packed in a glass jar. Drained net weight g. 100