Ripe Oxidized black olives (California style )(spanish style)

• One of the important factors in the production of oxidized black olives, whether whole, sliced ​​or pitted .

• is the oxidation method and converting it from green olives to oxidized black

• Egypt is characterized by the diversity of olive types, where Manzinallo olives occupies a high place in terms of taste and quality, especially when they turn to black oxidized .

• There are many sizes of olives, starting from 200 to 320, and this depends mainly on the type of olive.

• Many importers prefer olives of small size, which are of great interest to restaurants specializing in pizza

• One of the most important factors is keeping oxidized olives in the refrigerator after opening the package to protect it from corruption