Organic Fresh Olives, Green, Black, Brown
US $15.00-$30.00
Pitted Green Olives (370ml)
- Category: Fresh Olives >>>
- Supplier: STE ACCORD INTERNATIONAL SOURCES-ACCORDISS [Tunisia]STE
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Product Overview
Description
PITTED GREEN OLIVES 370 ML
We offer you the Tunisian olive of the highest quality and available at reasonable prices.
Description: Jar of tunisian marinated pitted olives
Composition : Pitted olives, salt, water
In the Mediterranean basin countries, olive is one of the most important agricultural products. It is used for olive oil extraction or processed as either table olives. These latter are chosen from cultivated olive trees, with regard to their size, volume, taste, and other organoleptic properties that make them suitable for table consumption.
Olives contain 115–145 calories per 3.5 ounces (100 grams), or about 59 calories for 10 olives.
The nutrition facts for 3.5 ounces (100 grams) of ripe, canned olives are (3):
| Designation | Whole Green Olives | ||
| 1. Nature Olive | Green | ||
| 2. Olive variety | Picholine | ||
| 3. Type of packaging | Glass jar | ||
| 4. Net weight | 340 g | ||
| 5. Drained Weight | 190 g | ||
| 6. Caliber | [201-230],[231-260],[261-290], [291-320] | ||
| 7. Compositions * | Pitted Olives, salt, water | ||
| 8. Physico-chemical ** characteristics ** (1) | ♦ pH : <=4 ♦ Salinity : >= 5% ♦ In the case of pasteurized olives, whatever their type and preparation, the concentration of sodium chloride brine can be reduced to 2%, but the maximum pH should be 4.3. The packing can be free of sodium chloride if the maximum pH is lowered to 4 units. Black olives for the content of sodium chloride brine can be reduced to 5% and the maximum pH should be 5.5. For sterilized olives, no limit is set for the minimum content of sodium chloride brine and the maximum pH is 8. |
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| 9. Organoleptic characteristics ** |
♦ Visual aspect: - Clean and Healthy - Color uniform ♦ Flavor and aroma: Lacking abnormal smell or taste |
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| 10. Characteristics microbioligiques ** | ♦ At the public sale: Stability Test pH> 0.5 relative to witness: not stable product ph = <0.5 compared to the witness: stable product |
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| 11. Ingredients and processing aids used * | ♦ Pitted green olives 50%/ brine (water / salt)/ antioxidant: Ascorbic Acid | ||
| 12. Intended Use / fault * | ♦ Ability to use meals, use state No risk of incidental use | ||
| 13. Designed | ♦ For any individual consumer | ||
| 14. Labelling * | ♦ Complies with regulations | ||
| 15. Shelf * |
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| 16. NGP Code : | 20.057000917 | ||
| REFERENCES | (*) Order Labeling of prepackaged Jort 2008 (**) Codex Standard for Table Olives CODEX STAN 66-1981 (***) Code of Practice field for table olives, 2000 (2) Quality criteria for finished products (olives) |
Fat
Olives contain 11–15% fat, 74% percent of which is oleic acid, a type of monounsaturated fatty acid. It is the main component of olive oil.
Oleic acid is linked to several health benefits, including decreased inflammation and a reduced risk of heart disease. It may even help fight cancer (4Trusted Source, 5Trusted Source, 6Trusted Source, 7Trusted Source).
Carbs and fiber
Carbs comprise 4–6% of olives, making them a low-carb fruit.
Most of these carbs are fiber. In fact, fiber makes up 52–86% of the total carb content.
The net digestible carb content is therefore very low. However, olives are still a relatively poor source of fiber, since 10 olives only provide about 1.5 grams.
Vitamins and minerals
Olives are a good source of several vitamins and minerals, some of which are added during processing. This fruit’s beneficial compounds include:
Vitamin E. High-fat plant foods usually contain high amounts of this powerful antioxidant.
Iron. Black olives are a good source of iron, which is important for your red blood cells to transport oxygen (8Trusted Source).
Copper. This essential mineral is often lacking in the typical Western diet. Copper deficiency may increase your risk of heart disease (9Trusted Source, 10Trusted Source).
Calcium. The most abundant mineral in your body, calcium is essential for bone, muscle, and nerve function (11Trusted Source).
Sodium. Most olives contain high amounts of sodium since they’re packaged in brine or saltwater.
Why to Buy Green Olives from ACCORDISS :
· Olives is coming from Tunisia
· Olives are picked carefully; this allows us to obtain high quality of Olives.
· Fresh Olives: During the Harvest, all favorable conditions are taken to keep them fresh, with a best quality.
· Olive are kept in a conditional area to ensure high quality.
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