Within hours of picking the table olives they are moved into 200lt olive barrels. The pickling process is a natural process using salt brine and a touch of vinegar for the ph control. The olives will stay in these olive barrels until they are ready to be packed. Typically a green Sicilian style olive will stay around 14 month in the barrel before they are ready to pack where the black Kalamata olive will stay around 8-10 month in the barrel before they are ready to be packed.
Our speciality, the Semi Dried olives, are picked at the end of the season when they are very ripe, placed into perforated bins with salt and carefully monitored until the aromas and bitterness are in balance.