Packaged in brine and vinegar using vacuum technology, this method significantly reduces the amount of brine needed to cover the olives.
Advantages of this packaging include:
Reduced Salt: Lack of oxygen decreases the amount of salt required as a preservative.
Lower Transportation Costs: Reduced volume leads to lower transportation expenses.
Lower Storage and Recycling Costs: Smaller packaging volume minimizes storage and recycling costs.
This innovative packaging method not only guarantees the exceptional quality of the olives but also provides economic benefits to professionals and consumers alike.
Available in Vacuum Bags of 0. 5 Kg DW, 1. 25 Kg DW, 2. 5 Kg DW
