Pickled Green Olive Stuffed with Almond 250ml

Product Specifications

Product Description

Packed in glass jar/ Tin : 250ml, 314ml, 370ml, 480ml, 720ml, 1500ml or as required 

Olive has a number of common phenolic compounds that might possess positive health effect to the human body, as well as a good source of Vitamin E. The processing of olives (fruit) especially affects their phenolic content. 

The addition of iron salts such as Iron(II) gluconate, as commonly in canned olives, drastically reduces phenolic content, especially hydroxytyrosol. Total polyphenol contents, as measured by the Folin method, are 117 mg/100 g in black olives and 161 mg/100 g in green olives, as compared to 55 and 21 mg/100 g for extra virgin and virgin olive oil respectively.  Olive fruit contain several types of polyphenols, mainly tyrosols, phenolic acids, flavonols and flavones, and for black olives, anthocyanins. During the crushing, kneading and extraction of olive fruit to obtain olive oil, the glycosidic oleuropein, demethyloleuropein and ligstroside are hydrolyzed by endogenous Beta-glucosidases, to form aldehydicaglycones. The aglycones become soluble in the oil phase, whereas the glycosides remain in the water phase, fresh cloudy olive oil contains has the added benefit of these water phase phenolics. Lignans are also found in olive fruit and oils.

Advantages:

1. We are factory manufacturer with own exporting team not a trading company or agent.

 2. Our production line, equipment and instruments are imported from German, operators are trained by Germany expertise, we have LASER MARKING, X-RAY INSPECTOR which is rare in China canned food factories to insure product high quality.

 3. We have near 10 years' experience in FOOD industry since 2006

 4. High quality QA and QC , our products have been exported to Germany, Japan, etc developed countries and obtained high value from our clients!

 5. Professional international marketing team working for you heart and soul !

 6. Fast and considerate logistics service