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The
olive fruit has a bitter
component (oleuropein), a low sugar content (2.6-6%)
compared with other products (12% or more) and a
high oil content (12-30%) depending on the time of
year or variety. These characteristics are what make
it a fruit that cannot be consumed directly from the
tree, since it has to undergo a series of processes
that differ considerably from region to region, and
which also can depend on variety.
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