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Product Description
The semi-black olives in brine are the fruits of cultivar 'Giarraffa "collected in an advanced state of maturity by hand picking and tanned with a solution of salt water and food in quantities that vary between 7% and 10%. These fruits are not uniform brown color that darkens on contact with air.

Manufacturing process
Place the olives in brine, begins the natural process of lactic fermentation, during which controls the concentration of the brine and you avoid it to fall below dell'7%, by successive additions of salt. The stability of the brine is reached after about 10-15 days, in this period, moreover, it also controls the pH of the solution (with appropriate professional equipment) in the case of a regular course of fermentation, must be stabilized in a natural way around 3.8 to 4.2. The fermentation is considered finished when the pH reaches and settles on these values. Then, for a better conservation of the olives, that occurs to maintain a pH value of 3.8 to 4.2 by adding lactic acid if necessary. Out of the fermentation process is stabilized, the olives are ready to be launched to the market after about 60-90 days from the start of tanning.

Recommendations for conservation
The semi-black olives in brine are available in food grade plastic buckets from 8 kg or 19 kg drums and pet food-grade content ranging from 180 lt and 230 lt and must be stored in a cool place away from light. Once you open the container, we recommend using any product, the presence of air inside the container may compromise the physical and chemical stability of the product giving rise to unwanted secondary fermentation because the product contains no preservatives.