Aloreña ecological olive Alamillo 980 g

Description

Olive aloreña ecological. Split and seasoned green olives of ecological production of Eco-Alamillo.

Extra Class

Characteristics

Split green olives and seasoned organic production of Eco-Alamillo are of the variety manzanilla aloreña. A variety native to Malaga. Olives with a fleshy and somewhat hard texture.

Olives cured in a completely natural way, only with water and salt. In addition, its dressing is also natural, as it has only water, salt and spices.

Ingredients and allergens:

Manzanilla Aloreña olives, water, salt, thyme, fennel, and garlic.

Benefits:

The olives is a fruit from the olive tree that brings many benefits to our health. The olive is rich in fiber, lipids, minerals, vitamins and antioxidants. Fiber helps us to digest, reduces the amount of fat adsorbed by our body and reduces constipation. Minerals and vitamins help our body to function properly, and lipids and antioxidants, which are those of extra virgin olive oil that are in the olives, fight against the appearance of cancer cells and delay the aging of our body.

Recommendations

These olives Eco-Alamillo are ideal to use as appetizers with cold beer or before any meal. The olive is much healthier and less calorific than most aperitifs, especially industrial ones. In addition, they can be used in a multitude of dishes as fillings, such as salads and meat dishes.

General information:

Net weight: 980 g

Drained weight: 550 g

Country of origin: Spain

Company of origin: Alamillo Olives

Nutritional value:

Typical values per 100 g

Calories: 208 Kcal/870 KJ
Protein: 1.2 g
Total fat 22.60 g
Carbohydrates: 0.0 g
Cholesterol: 0.0 g

Additional information:

Eco-Alamillo olives are packed in a glass container. At the beginning of the season they may have a greener colour and lose their colour until they turn a little more brown.

Also, if the jar has not been opened can be kept at room temperature. Once opened, store in the refrigerator.

Finally, if you have been slow to consume them, a white layer may form on top. If this is the case, remove it. If this layer is not in contact with the olives, nothing happens to them.