Dorri - Dried Black Moroccan Olives Pitted (Available from 250g to 3kg) (500g)

Product Information

You may find olives labelled by country – such as Spanish or Greek – or you may be more familiar with their specific variety name, such as Kalamata. The fact is that both black and green olives contain the same nutritional values ​​that are rich in vitamin C, antioxidants such as flavonoids and polyphenols, several essential minerals such as iron and copper. After one week of changing the water daily, taste an olive to see if the bitterness is at a level you like. Olives are well known for their anti-inflammatory effects, which also mediate effects resulting to suppression of allergies. Animal studies suggest the plant compounds in olives helps prevent bone loss, although these findings look positive human evidence remains wanting.

These green olives are generally very bitter with a slightly smoky flavor, so the pimento (a type of sweet, red pepper) is added to curb that bitterness. You must have known that the combination of these two minerals are promoting proper body metabolism. Black olives are not only rich in vitamins and antioxidants, but also in essential minerals such as copper and iron.

Differently from the Gastronomia Gourmet ultra-fresh trays, with 4 months of shelf life, developed for Italian and European clients this NEW assortment ranges from 8 to 12 months of shelf life.

An excellent method for storing olives semi-long term is to seal them tightly in bags or containers and place them in the freezer. Normally, you check if your food is properly dried by taking out a small piece and seeing if it turns black when it thaws. Freezing olives is a great way to preserve them for longer, and can extend their shelf life for a good few months beyond what it would have been had you just left them in the fridge. Label the container with the date of freezing and the name of the contents so you can easily identify them when in the freezer, and you can keep track of when to use them by. Ferrous gluconate is a source of iron, often prescribed to treat iron deficiency anemia (not enough iron in the body to make oxygen-carrying hemoglobin).Avoid snacking on olives that have been freezer burned, however, as they will not taste as great and will not have a very good texture. If you rinse, spread olives out in a single layer and let them dry off completely before proceeding. When freezing olives, there is the option to flash freeze them, which means that they won’t stick together when frozen, so you can remove as many as you want from the container without having to defrost the whole bunch. Keep in mind that the flavorings used in the original curing process might be enough of a flavor for you when they’re dehydrated. The upside is that any change in texture is not so noticeable when you are using the olives in a cooked meal, as they will cook down with the rest of the ingredients.