Green Olives
Green Olives are essential for our Mediterranean diet and as such should not be left out from any balanced diet.

In Green Olives, unsaturated fatty acids predominate over the saturated ones, and especially the monounsaturated oleic acid.

Green Olives are rich in dietary fibre, easily digestible and contain fundamental minerals for our diet, especially sodium

and in lesser amounts, calcium, potassium, magnesium, iron, phosphorous and iodine.

A moderate consumption of olives is recommendable and healthy, due to their digestibility and the supply, in small quantities, of carbohydrates and proteins.

INGREDIENTS: Green Olives of the variety Hojiblanca or Manzanilla, water, salt, lactic acid, citric acid and ascorbic acid.

USES: Green olives are packaged in a number of presentations that facilitate their use as snacks or as ingredients for dishes or as decoration for foods where different varieties can be combined to enhance our dishes.

STORAGE CONDITIONS: Keep refrigerated once opened.