The harvested olives are sent to our industrial factory in plastic boxes, where they are immediately processed.

The initial product processing stage consists of calibrating the olives. In fact not all the olives are transformed into table olives,only those that are perfectly healthy and have a diameter of not less than 18mm.

Immediately afterwards, de-amarization is carried out, i.e. the Castelvetranese (sweet) method that involves the complete de-amarization of the drupe and subsequent conservation in a saline solution.

The “Natural” system (pleasantly bitter), with whole or cut olives, involves fermentation and storage in brine. Finally, the natural “blackening” process includes oxidation of the mature product in the air.