Olives in Brine -

Olives in Brine

Olives Peranzana of Torremaggiore
Net weight 350 gr.
  • Area of production: Torremaggiore, "Alta Daunia", Puglia, south east Italy.
  • Altitude: 169 meters above sea level.
  • Harvesting: hand picked, on net, within 31 december.
  • Processing: within 24hr from harvesting, in brine.
  • Shape: oblong
  • Dimensions: medium.
  • Variety: Peranzana table olive.
  • Colour: brown, purple, almost black.
  • Aroma: freshly picked olives, herbaceous.
  • Flavour: tasty, almost sour, hint of artichoke.
The Peranzana Cultivar is a dual purpose olive, this means that it is exceptional to produce oiland at the same time become a tasty table olive.Made a selection of the larger and ripe fruits, harvested by hand, the olives are ready to be preserved in brine,where they will stay a few months before being consumed.A traditional product and a equally typical working process contributed to the important recognition asTraditional Agrifood Product (PAT), which "Peranzana da mensa di Torremaggiore". Average nutrition values (100 g):
  • Calories 737 kJ / 179 kcal
  • Fat 17.7 g
  • Saturated fat 2.9 g
  • Carbohydrates 0.7 g
  • Sugars 0 g
  • Protein 1.9 g
  • Salt 1.2 g
  • Fiber 4.4 g
  • Calcium 62 mg
  • Phosphorus 18 mg
  • Iron 14.5 mg


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