2BROTHER4OLIVES

Green Olives * According to the method of preparation (1) Spanish style Green Olives are harvested by hand, so as to avoid injuries to the fruit; once collected they receive a short alkaline treatment to neutralize the bitter oleuropeine acid from the unripe fruit and then they are put into brine where a slow natural lactic fermentation (from 2 to 3 months) occurs and the bitterness of the fruit is mostly eliminated; finally they are desalted and prepared in our special way delivering a unique, delicious, nutritive and healthy product in different types of package according to the customer's request. (2) Water /salt style ( Egyptian traditional method ) Green Olives are harvested by hand, so as to avoid injuries to the fruit; once collected they are treated by saline solution at certain concentration (10-12% NaCL) And saved in our stores for 3-4 months until suitable for oxidation process

* According to the method of preparation (1) Spanish style Green Olives are harvested by hand, so as to avoid injuries to the fruit; once collected they receive a short alkaline treatment to neutralize the bitter oleuropeine acid from the unripe fruit and then they are put into brine where a slow natural lactic fermentation (from 2 to 3 months) occurs and the bitterness of the fruit is mostly eliminated; finally they are desalted and prepared in our special way delivering a unique, delicious, nutritive and healthy product in different types of package according to the customer's request. (2) Water /salt style ( Egyptian traditional method ) Green Olives are harvested by hand, so as to avoid injuries to the fruit; once collected they are treated by saline solution at certain concentration (10-12% NaCL) And saved in our stores for 3-4 months until suitable for oxidation process

* Black olives are of three types : (1) Natural black olives • Natural Black Olives are harvested in winter, once naturally ripe from the tree which delivers the most healthy product; once collected, they are put into brine where a slow natural lactic fermentation (from 2 to 4 months) occurs and the bitterness of the fruit is mostly eliminated; finally they are desalted and prepared in our special way delivering a unique, delicious, nutritive and healthy product. • Natural black olives are of 2 types : (a) Picual black olives (b) Manzanella black olives (c) Kalamata black olives

Black olives are of three types : (1) Natural black olives • Natural Black Olives are harvested in winter, once naturally ripe from the tree which delivers the most healthy product; once collected, they are put into brine where a slow natural lactic fermentation (from 2 to 4 months) occurs and the bitterness of the fruit is mostly eliminated; finally they are desalted and prepared in our special way delivering a unique, delicious, nutritive and healthy product. • Natural black olives are of 2 types : (a) Picual black olives (b) Manzanella black olives (c) Kalamata black olives << SEE MORE >>

Ripe Oxidized black olives (California style ) They are not naturally ripe and their colour -intensely black- comes from an industrial oxidation process where typically green olives are subject to strong alkaline treatments and exposed to iron salts, then packed in specific tins such as A10 & A12 tins then be sterilized in autoclave. Ripe black olives may be : (a) whole black olives (b) sliced black olives (c) pitted black olives

Green jalapeño is a milder variation of the hot red pepper. Sliced jalapeno thanks to its special marinate, is crunchy and aromatic. Its tangy flavor will spice up every mild dish. A small amount of jalapeño added to a meat sauce or a soup will change a regular normal dish into an exotic meal. In the world, Jalapeno is the most popular addition to pizza, and in alot of countires like russia, poland, usa, it is used in competitions to eat the most chili in the shortest possible time.

Quartered Artichoke Hearts

hot cherry peppers substitute jarred hot cherry peppers substitute

quarter artichoke, hearts artichoke olives, pickled pepper pickles, cherry peppers