The olives are packaged in brine and vinegar under vacuum conditions, offering distinct advantages such as reduced brine usage. This is possible due to the extraction of oxygen from the product packaging, significantly decreasing the amount of brine required to cover the olives.
This approach has multiple beneficial effects:
Less Salt: Due to the absence of oxygen, salt—used as a preservative—can be significantly reduced.
Reduced Transportation Cost: Smaller volume reduces shipping expenses.
Lower Storage Costs: Requires less storage space.
Lower Recycling Costs: Easier and more economical recycling due to reduced packaging material.
Available in Vacuum Bags of 0. 5 Kg DW, 1. 25 Kg DW, 2. 5 Kg DW
