OLIVES from ecological farming

Natural olives in brine (green and black).

Once the olives are harvested, they are left for months and even years in certain conditions of the brine to facilitate the natural fermentation processes.

The olives are cut or crushed to facilitate the exchange between the brine and the pulp, to reduce the bitterness of the olives. Once the fermentation process is finished, the olives are seasoned with herbs and/or spices and canned.

The olives are not pasteurized to preserve the bacterial load resulting from the fermentations carried out.