Green olives; water; garlic (sulphites); salt; vinegar; spices; flavour enhancers: monosodium glutamate and disodium ribonucleotides; acid: citric acid; antioxidant: ascorbic acid; preservative: potassium sorbate. For allergens, see ingredients in bold. May contain traces of almonds and fish.
Verdial Whole Cracked Olives
The Verdial cracked green olive, named for their colour, is a typical variety from Andalusia, Spain. Firm and dense with a slightly chewy texture, the olives are split before they are brined. This is so that the marinade, flavoured with paprika, garlic and oregano, can penetrate throughout the olive, giving it a delicious savoury flavour. This is one of the most popular table olives in Spain.
| Nutrition | Per 100g |
|---|---|
| Energy | 1159 kJ / 275 kcal |
| Fat | 26.2g |
| of which saturates | 3.8g |
| Carbohydrates | 5.9g |
| of which sugars | 0.0g |
| Protein | 1.4g |
| Fibre | - |
| Salt | 3.18g |
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Storage
Keep in a cool and dry place, away from direct sunlight. Once opened, keep refrigerated in a non-metallic container, 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: 8.2kg
Drained weight: 5kg
Nominal capacity: 8365ml
Secondary Packaging: Tray and plastic shrinkwrap
Units per case: 2
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Data Sheet
Why are these olives cracked?
This is something that is quite often done to green olives. By cracking the olive the marinade can penetrate all the way through to the middle of the olive, giving a greater depth of flavour.
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