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In pekel & azijn
The addition on Vinegar to the brine it helps to improve the keeping qualities of the table olives, due to the fact that vinegar lowers the pH and increases acidity. All contributing to the organoleptic properties of olives.
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12kg dr. wt. Kalamon olive in brine and vinegar
€ 61,48Niet op voorraad
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180gr Kalamon olives in plastic disc in brine and vinegar
€ 3,46
