Slovenian olives in brine

The most suitable varieties for olive storage are: štorta, leccino, mata, ascolana, also Istrian belica. The technology of olive fruit processing is based on the traditional process of leaching bitter substances from the fruit and natural fermentation in brine from traditional Piran salt and water. The heating process takes place naturally, without the use of chemical accelerators, so it requires a lot of time and manual work.

Ingredients: green olives, water, table salt, citric acid

Energy value per 100g: 1460 kJ / 134 kcal
Fat 12.9g, of which saturated 1.5g
Carbohydrates: 1.7g, of which sugars 0.1g
Dietary fiber: 4.3g
Protein 1.4g
Sol 5g