
Split green (verda trencada)
Olives picked before the colouring stage, split and dressed with local Mallorca fennel (Foeniculum vulgare Mill) and chilli (Capsicum annum L.). Marketed packed in covering liquid at a minimum concentration of 6% sodium chloride and a maximum pH value of 4.3.

Organoleptic characteristics:
Colour: green to bright yellowish green.
Aroma: intense vegetable, clearly identifying aromatic plants (fennel) with a mild reminiscence of chilli.
Texture: soft touch, deformable, flexible, highlighting the irregular cut of the epicarp and mesocarp, consequence of the splitting process. Soft to the pallet, unctuous and with an average cohesion.
Taste: intense, salty and bitter.
Sensations: marked astringency and spicy sensation
After-taste: prolonged.