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Although olives are a staple in the healthy Mediterranean diet, and although table olives are not in the main food groups responsible for salt intake, INTEROLIVA works in salt reduction reformulation programmes, implementing salt reduction initiatives.

Food reformulation describes the action of changing the composition of processed foods to obtain a healthier product. These changes seek to limit the addition of ingredients such as salt.

Food reformulation, therefore, is intended to promote health and prevent disease by limiting certain nutrients in the diet. Thus, food reformulation is distinguished from food enrichment and food fortification.

With this reformulation, INTEROLIVA has produced the very first, unique and real LOW SODIUM olives according to EU Regulation or VERY LOW SODIUM olives under US FDA.

The company has produced a white paper on sodium reduction which can be found at