black olives
There are two types of black olives:
(1) Natural black olives
• Natural black olives are harvested in the winter season after the completion of the ripening of the fruit, then the olives are preserved in a brine solution for a period ranging from two to four months, which is sufficient for a slow natural lactic fermentation process to occur, after which the process of removing the bitterness is completed completely. Then the olives are prepared in our own way to obtain a delicious and healthy product as a final product in packages of various sizes.
Types of natural black olives:
(1) Bicol black olives
(2) Manzanillo black olives
(3) Kalamata black olives
(2) Oxidized Black Olives (California Method)
The oxidized black olives get their black color after an industrial oxidation process, during which the green olives are subjected to a strong alkaline treatment, and the black color is fixed using the iron element (ferrous glyconate), then they are packed in special metal sheets such as sheets A10, A12, etc., and the packages are sterilized in an autoclave To get a delicious, healthy and safe product
Forms of oxidized black olives:
(1) Whole pitted black olives
(2) Sliced black olives
(3) Pitted black olives
It is one of the leading companies in the production, processing and export of olives and other pickles. It follows high international standards during all stages of production in order to ensure the quality and safety of the product and the ability to compete locally and internationally.
Contact Information
- customers service : +201010671640
- customers service: +201212337773
- Whatsapp : +201096942265
- galbadawy@yahoo.com
- albadawyolive@gmail.com
- Eastern Province - Zagazig - Al-Zankalon
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