Dried olives are one of the oldest ways of preparing this product. The basis of the drying process is that the olives are dehydrated by natural drying at temperatures up to 40 degrees Celsius.
Drying should not be fast and it is best to carry it out under the sun’s rays. It should be understood that the biochemistry of dried olives will be slightly different from that of olives prepared in other ways.
What does this mean? If we don’t go into details, but simply state the facts, dried olives contain the largest amount of useful substances and vitamins.
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