The olive is a staple food in the Mediterranean diet, which brings us a large amount of benefits for our health. Although, in general, in every Mediterranean region and, in particular, in Spain, there is a great tradition of olive consumption, most of the time, people consume pickled olives.
At Vegenat, we wanted to do something different and we investigated the dehydrated processes which are applicated to the fruit of the olive tree, and in consequence, we can offer to our clients dehydrated green and black olives in pieces and slices, which has many culinary applications.
Dehydrated black olive
Dehydrated product from black olives (Olea europea) in sterilized brine.
ORGANOLEPTIC CHARACTERISTICS
Colour: Black.
Smell: Characteristic aroma of black olives, free of untypical smells.
Flavour: Strong and typical of olives.
Foreign Matter: Free, to the extent permitted by current technical means.
PRESENTATION
Dehydrated black olives
Dehydrated black olives tub
Dehydrated green olive
Dehydrated product produced from green olives (Olea europea) in brine.
ORGANOLEPTIC CHARACTERISTICS
Colour: Green.
Smell: Characteristic aroma of green olives, free of untypical smells.
Flavour: Strong and typical of olives.
Foreign Matter: Free, to the extent permitted by current technical means.
PRESENTATION
Dehydrated green olives
Dehydrated green olives tub
PRODUCT LIFETIME
The product retains its properties for 24 months in a cool, dry environment (recommended T <25ºC, RH <78%) in its unopened packaging, without significant changes or direct exposure to intense lighting.
PHYSICAL-CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS
See technical data sheet.
CAMPAIGN
When olives are being produced:
APPLICATIONS
OILS
CHEESE
FLAVORS
SPICES
Nuts mix
FILLED
Crackers
SAUCES
BAKERY
SALT
Biscuits
SOUPS
PASTA
SNACKS
CHOCOLATE
SPREADS
PATE
TOPPINGS
CREAMS
CRUTONS
READY MEALS
DRESSINGS
Energy bars
MORE
SIZES
Black olive pieces
Black olive slices
Green olive pieces
Green olive slices
RECIPES
VIDEO RECIPES
Frequently Asked Questions about Dehydrated Olives
Dehydrated olive, as a dried product, is an olive that has undergone a drying process to remove its water content, preserving its flavor, texture, and nutritional properties. This process extends the shelf life of the product and makes it easier to store and transport.
Dehydrated olives offer several advantages, such as longer durability, ease of use, and a more concentrated flavor. Additionally, they do not require refrigeration, which makes them easier to handle in the supply chain and reduces product waste. There’re a lot of uses of this kind of olives.
Dried olives can be easily rehydrated by adding water or used directly in dishes such as salads, pizzas, savory pastries, sauces, tapenade and other recipes for cooking. They are also ideal for processed products like pâtés and dressings.
Dehydrated olives are a versatile ingredient for the food industry, providing an easy way to add flavor and nutrients to processed products. Their long shelf life and intense flavor make them ideal for companies that need a reliable and easy-to-handle ingredient.
Low-moisture olives retain many of the nutrients of fresh olives, such as antioxidants and healthy fats, from their origins. While the dehydration process may slightly affect the texture and reduce the water content, the flavor remains rich and distinctive.
At Vegenat, we ensure that our dehydrated olives are 100% natural, with no added additives or preservatives, offering our customers a product of the highest quality and purity.
Olives processed by drying should be stored in a cool, dry, and dark place in an airtight container to prevent moisture and preserve their flavor. Under these conditions, they can remain in excellent condition for several months or even years.