Picked late in the season, these olives undergo a process of de-bitterization by immersing them in a brine bath with 2 to 3% salt for 48 hours.
They are then transferred to undergo fermentation.
These olives go very well with all your meals.
Picked late in the season, these olives undergo a process of de-bitterization by immersing them in a brine bath with 2 to 3% salt for 48 hours.
They are then transferred to undergo fermentation.
These olives go very well with all your meals.