Organic Artichokes in Extra Virgin Olive Oil

Description

PRODUCTION TECHNIQUES

For the production of artichokes in oil, after having washed and cleaned the product well, the artichokes are put in water and lemon to prevent them from blackening. After which they are

blanched in water and vinegar and salt, on average, for about two and a half minutes. And after having been adequately dried, the pieces of artichoke are placed in jars seasoned with mint and garlic, then covered with oil until they are filled. The closed jars are placed in the baskets for pasteurization where they remain immersed for 7 minutes in water brought to a temperature of 102 ° C, until a temperature of 87 ° C is reached at the core of the product itself.

PAIRINGS

Artichokes in oil can be eaten as a quick appetizer, or become the absolute protagonist on toasted bread or roasted in winter on bruschetta; it can also accompany excellent meat dishes.

HANDLING and STORAGE

Keep away from sources of light and heat. Store the product in environments in good hygienic conditions and with a temperature not exceeding 33 ° C. do not continue storage beyond the maximum storage term indicated on the package.

The packaging is fragile as the material used is glass which does not withstand shocks or excessive static loads. Avoid stacking more than 10 boxes, bumping or knocking over the packaging. In case of overturning of a box, check the condition of the packages contained inside (there must be no cracks, chips, cracks, dents on the lid, etc.). If the packaging is not intact, send for disposal.

Once the jar has been opened, store in the refrigerator at a temperature of + 4 ° C.

PACKAGING MATERIALS

The product is packaged in transparent glass jars intended for food use.

The lids are made of steel with a food-grade rubber membrane that ensures the watertight seal of the package and prevents direct contact of the product with the metal.