The olives from the field arrive in the laboratory, where they are defoliated, calibrated, washed with water and selected manually: in fact, they must not present any lesions, bruises or deformations. Furthermore, the percentage of the pulp is analyzed which is always higher than 86% and this allows the easy detachment of the pulp from the stone.
After this careful selection, the olives are placed in brine and thus begins the phase of biological debittering, in which the level of bitterness decreases in a completely natural way.
This is followed by primary and secondary fermentation, a process which gives the olives particular organoleptic characteristics which make the product unique.
The olives are controlled during all phases with great care and no chemical treatments are used in its transformation processes: this also contributes to making the olives a natural product of excellent quality.