Olives Conaisa

OLIVE

We offer olives of the best quality of the Tacna's valley, elaborated by a modern company differentiated by its standards of quality. in processing plants that allow to make a control rigorous of the processes lobtaining a competitive end item in the most demanding international markets; the exportable supply includes an ample product diversification like:

BLACK OLIVES

Scientific Name :	Olea Europea
Common Name:	Black Olives
Variety:	Sevillana or Tacna's creole
Caliber:	90 – 110 ; 110 – 130; 130 – 150; 150 – 180 ; 180 – 220 ; 220 - 260

Characteristics Physical - Chemical
Free Acidity ( gr / 100 ml)), like àcido lactic	1.5
pH	3.5 a 4.0
Na Cl ( gr / 100 ml)):	8 - 10

olives macerated naturally solely submerged in water and salt.

more information

GREEN OLIVES

Scientific Name :	Olea Europea
Common Name:	Green Olive or Sevillana
Variety:	Sevillana and Ascolana
Caliber:	120 – 160; 160 – 200; 200– 240; 240 – 280; 280 - 320; 320 - 400

Characteristics Physical - Chemical
Free Acidity ( gr / 100 ml)), like àcido lactic	0.8 - 1.0
pH	3.5 - 4.0
Na Cl ( gr / 100 ml)):	8

Olives submissive alkaline treatment. Later submerged in water and salt

more information

GREEN OLIVES STUFFED

Common Name:	Aceituna Verde Rellena
VarieTY:	Sevillana and Ascolana
Caliber:	160 – 200; 200– 240; 240 – 280;

Characteristics Physical - Chemical
Free Acidity ( gr / 100 ml)), like àcido lactic	0.8 - 1.0
pH	3.5 - 4.0
Na Cl ( gr / 100 ml)):	8

Pitted green olives stuffed (de rocoto, pimiento, celery, garlic, chestnut)

more information

OTHER PRESENTATIONS

• Itched. Broken olives finely, with pepper celery, rocoto, in olive oil cover
• Mixtures. Olives broken in quarters, with peppers, celery, rocoto in perfumed vinegar.

Packing:

Plastic barrels x 90 kl. net.

Plastic barrels x 48 kl. net.

Plastic bucket x 14 kl. net.

Plastic bucket x 7 kl. net.

Plastic bucket x 2.5 kl. net.

Home | Abaut us | Contact us