Giant green olives

Giant green olives

Appreciated for their extreme sweetness, their intense green colour is characterised by their crunchy flesh that comes away easily from the stone. Olives are rich in vitamin E but also in fatty acids that play a decisive role in preventing cardiovascular diseases, protecting the skin and controlling bad cholesterol.

It is harvested from mid-September to the end of October and processed within 24 hours so that the fruit remains intact in its organoleptic characteristics. The olives are placed in brine where the natural process of lactic fermentation begins, during which the salt concentration and acidity values of the water/salt solution are controlled.

After a few months, once the fermentation process has been completed and stabilised, the olives are ready for consumption. All you have to do is enjoy them in your aperitif!

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