After olive suffers olive deboning process goes through a filling process , which is to replace bone with olive pulp ( strips ) of pepper.
Fresh pepper undergoes a cleaning and disinfection , despepado and conditioning with brine , which suffers natural lactic fermentation which lasts 20-30 days, this will give a distinctive flavor to the type of filler and a conservative action that would prevent the bacterial growth
The product obtained is packed with new brine in different forms: jars, sachets with different capacities and doypack; they are subjected to a pasteurization process for subsequent sale.
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