PROCESS FOR THE COLOURING OF TREATED OR NON-TREATED CREEN OLIVE DRUIT AND PRODUCTS THEREOF WITH USE OF AQUEOUS SOLUTIONS COMPOSED OF NATURAL CHLOROPHYLL, CHLOROPHYLLINE AND COPPER CHLOROPHYLLINE SALTS

摘要

Novelty: process for the colouring of green olives being treated or non-treated, without stones, entire or in pieces by immersion thereof into an alkali solution composed of natural chlorophyll extract, chlorophylline and copper chlorophylline salts. Purpose: to obtain a product of uniform and shining green colour, which product is enriched with chlorophyll removed from the natural olive fruit inthe stage of treatment, fermentation and preservation thereof into cisterns. Advantages: it is a steady and absolutely natural product manageable as existing olive fruit circulating worldwide in themarket.