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Olives

 

natural black olive

  Qualities

Natural Black 'Galega' Olive - the Galega olive is exclusively produced in Portugal. It's easy to distinguish from other types of olives due to its small caliber, pointed shape  and characteristic flavour.

The process of curing is totally natural. After the harvest, it's placed in water to which is added salt until it reaches the necessary contents to preserve the olive. Because of its natural acidity, there is no need to add acidity regulators and preservants to Galega olives. This characteristic makes the brine reach a PH level between 3.5 and 4, ideal for this type of olive. The process of curing does not change the original colour variations of the Galega olive, that can change from dark brown to sepia or black.

The majority of these olives come from traditional olive tree plantations that are not treated with chemical products. Therefore, there are no chemical residues on the Galega olive. However, in years of bad climate the Galega olive is more vunerable to insect plagues because of this.

It is fair to say that the Galega olive is perfect for the most demanding markets, where natural products are more and more in demand.

 

  Commercialized Packages

5 Kg Plastic Jars
10 Kg Plastic Jars
20 Kg Plastic Barrels
55 Kg Plastic Barrels

Note: We expect to make available a wider range of packages very shortly.

 

  Brand

Olivoeiras logo

 

  Other Qualities & Brands

green olives     green pitted olives     green stuffed olives 

 

General facts about the olive

"Olea Europaea Sativa Hoffg, Link" commonly known as Olive, the fruit of the olive tree is a drupe that can have several forms and weight from 1.5 to 15 grammes.

The olive tree is extremely old and its origins are in the rocky soils of Asia Minor. Its culture in purposeful terms started in the hellenistic period, possibly in the Island of Crete (3.500 years b.c.). In the Iberian Peninsula the culture of the olive was introduced during the Arabian domination.

The main regions where the olive tree grows in Portugal are those in the interior of the country, where it spreads irregularly. The size and the variety of the fruits depend on the influences of the soils and the prevailing microclimates.The harvest period goes from mid-September to December.

The "table olive" is a foodstuff with a pleasant and characteristic taste. Eaten before meals or during meals, with the cooked courses, it is a source of nutrition, calories, proteins and vitamins.

Qualitative and Quantitative Analysis for 100 grammes of olive:

Water    ..........................     66g

Organic elements:

Protein matters  .............      1g

Lipid matters    ..............     20g

Glucose matters   ...........     10g

Mineral elements:

Sulphur    ........................     27mg

Chrorine    ........................      4mg

Sodium    ..........................   128mg

Magnesium      ....................      2mg

Calcium     ...........................  122mg

Iron        ..............................      2.9mg

Copper    ............................       0.28mg

Manganese    .......................      2mg

Iodine     ................................     0.011mg

Relat. Calcium/Phosphorus ....   8.21

Calories    .........................    220 Cal/100

Vitamin A    ...................    1.000 Int. Units

 

 

Olive Oil   ||   Organic Products    ||   Typical Portuguese Products    ||

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