Table olives are highly nutritious foods with a balanced fat content, consisting mainly of monounsaturated oleic acid. Eating olives also provides fiber, vitamins and minerals. Olives are an essential part of the Mediterranean diet and a star ingredient in hundreds of dishes. They play an important role from a nutritional point of view for the population of many Mediterranean countries, especially after long periods of fasting.

Our olives are subject to the following commercial preparations:
a) candied olives: green or rotating or black olives having undergone an alkaline treatment, packaged in brine in which they undergo total or partial fermentation, preserved by adding acidifying agents or not:
a-1) candied green olives in brine;
a-2) candied turning olives in brine;
a-3) candied black olives;
b) Natural olives: green or rotating or black olives treated directly in brine in which they undergo total or partial fermentation and preserved by adding acidifying agents or not:
b-1) Plain green olives;
b-2) Natural turning olives;
b-3) Natural black olives;
c) Dehydrated and / or wrinkled olives: green, rotating or black olives which may or may not have undergone a light alkaline treatment, preserved in brine or partially dehydrated with dry salt and / or by heating or any other technological process:
c-1) Dehydrated and / or wrinkled green olives;
c-2) Dehydrated and / or wrinkled turning olives;
c-3) Dehydrated and / or wrinkled black olives.