Maestro de Oliva Olives with Lemon 170g
- NOVUS Kyiv Kil'tseva 12
- Tavria V Odesa
- Ultramarket Podol Kyiv
- Cosmos Odesa Akademichna 28
- MEGAMARKET Podol Kyiv
- Tavria V Kharkiv
- Ultramarket Kyiv Vadyma Hetmana
- Ultramarket Kyiv Surykova 3
- Za Raz Surykova
- Za Raz Podol Kyiv
- Za Raz Kyiv Vadyma Hetmana
- Megamarket Kyiv Vadyma Hetmana
- Megamarket Kyiv Surykova 3
- Cosmos Kyiv Honore de Balzac 2A
- Vostorg Klochkivska 134Б
- supermarket "Kharkiv"
Food energy
97.70kcalProtein
1.20gCarbohydrates
0.50gFat
10.10g
Made inSpain
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TrademarkMaestro de Oliva
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Ingredients
- Water, olives, natural lemon paste 14% (pepper, stabilizer: sodium alginate E401), salt acidified with lactic acid E270 and citric acid E330, antioxidant ascorbic acid E200, flavor enhancer: sodium glutamate E621, preservative: potassium sorbate E202.
Producer's site:
: olive-line.comProducer
: Olive Line Int. S.L.More information
Olives are too bitter to be eaten right off the tree and must be cured to reduce their intrinsic bitterness. Processing methods vary with the olive variety, region where they are cultivated, and the desired taste, texture and color. Some olives are picked unripe, while others are allowed to fully ripen on the tree. The color of an olive is not necessarily related to its state of maturity. Many olives start off green and turn black when fully ripe. However, some olives start off green and remain green when fully ripe, while others start of black and remain black. In the United States, where most olives come from California, olives are typically green in color, picked in an unripe state, lye-cured, and then exposed to air as a way of triggering oxidation and conversion to a black outer color. Water curing, brine curing, and lye curing are the most common treatment processes for olives, and each of these treatments can affect the color and composition of the olives. From a botanical standpoint, olives belong to a very special group of fruits called drupes. Drupes are fruits that have a pit or stone at their core, and this pit is surrounded by a larger fleshy portion called the pericarp. Other drupes commonly found in diets worldwide include mango, cherry, peach, plum, apricot, nectarine, almond, and pistachio.