Whole purple olives; water; salt; acid: citric acid; antioxidant: ascorbic acid. May contain traces of sulphites, almonds and fish.
Cornicabra Whole Olives
Cornicabra whole purple olives have a delicious balance of rich oiliness and bitterness in their lightly acidic brine. With a small stone and plenty of flesh, it is an ideal table olive. They are purplish in colour because they are picked when semi-ripe and have a beautiful natural variation in colour as they are not dyed. The Spanish Cornicabra olive variety originates from Castile la Mancha and is used for making olive oil as well as being processed for table consumption. Free from artificial additives.
| Nutrition | Per 100g |
|---|---|
| Energy | 901 kJ / 215 kcal |
| Fat | 19.4g |
| of which saturates | 3.6g |
| Carbohydrates | 6.1g |
| of which sugars | 0.0g |
| Protein | 1.5g |
| Fibre | - |
| Salt | 3.65g |
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Storage
Keep in a cool and dry place, away from direct sunlight. Once opened, keep refrigerated covered in the brine and consume within 7 days.
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Shelf life
From production: 4 years
To customer: 3 years
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Content
Net weight: 350g
Drained weight: 200g
Nominal capacity: 370ml
Secondary Packaging: Tray and plastic shrinkwrap
Units per case: 12
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Barcodes
Unit EAN13: 8437008051550
Case GTIN14: 18437008051557
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Data Sheet
Why are Cornicabra olives purple?
Table olives are mostly black or green because they are picked ripe or underripe, black olives are mild and oily, green olives are crisper and more bitter. The Cornicabra olive is harvested when semi-ripe before it has darkened to full maturity.
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