Castelvetrano Method
This produces olives with a delicate flavour and cruncy plump, making them ideal for appetisers and perfect for those who prefer their olives to be only lightly salted.
1
Harvest
2
Selection by quality and size
3
Washing
4
Removing the natural bitter taste
5
Fermentation in brine (2-4 months)
6
Transfer to factory
7
Washing
8
Olives are pitted
9
Washing
10
Packing
11
Labeling