Olives are an excellent source of non-saturated fatty acids and a good source of vitamin E. As much as 75% fat is oleic acid, reducing the cholesterol level.
Usage: in culinary art olives are used for preparation of various appetizer spreads, but also sauces for fish and poultry. They can be added to practically all the salads, and they are increasingly being added to pasta sauces.
Storage: after opening keep in the refrigerator.
Shelf life: best before date on the lid.
Packaging: 300 g and 550 g.
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