Castelvetrano Method

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
raccolta-olive

Harvest

2
selezione-calibratura

Selection by quality and size

3
lavaggio

Washing

4
deamarizzazione

Removing the natural bitter taste

5
fermentazione-in-salamoia

Fermentation in brine (2-4 months)

6
trasposrto--in-larocca

Transfer to factory

7
lavaggio2

Washing

8
denocciolatura

Olives are pitted

9
lavaggio2

Washing

10
confezionamento

Packing

11
etichettatura

Labeling