Our company counts among its olive suppliers qualified agricultural companies that have particularly valuable cultivars suitable for processing. We prefer companies with single-variety plots, located in specific areas with favorable pedo-climatic conditions for good fruit development. The origin of the raw material we process is exclusively national, particularly from our Southern Italy, where we find prestigious cultivars such as Nocellara del Belice, Nocellara Etnea, Cassanese, and Carolea. The olive processing is traditionally carried out by our company, following our peasant culture, by proceeding with the enzymatic de-bittering of the fruit.
Just like the ancient recipe of tradition, the firmest green olives are selected, crushed, and seasoned with chili pepper, oregano, fennel, and oil.
Excellent for lovers of Mediterranean cuisine. Thanks to their preservation in water and salt, these olives maintain their strong taste.
Black olives naturally ripened and then dried to achieve a soft texture, characterized by a strong and sweet flavor but also slightly bitter and spicy.