The paste produced by the Cooperative is the result of mixing the pulp of olives of the “Leccino” or “Bella di Cerignola” variety with extra virgin olive oil.

Once arrived at the company, the “Leccino” olives are sorted and then left to ferment in brine for at least eight months. During this pause they lose much of their bitterness and they acquire the characteristic brown color of varying intensity, depending on the degree of ripeness.

Then the olives are desalinated and dehydrated until they are ready to be stoned. This procedure is done with the use of a machine that allows, through the centrifugal force, to remove the kernels and to chop the pulp. In order to get the paste, the pulp is mixed with the Cooperative’s own extra virgin olive oil, fully described in the chapter regarding the oil.

The paste is then packed in glass jars, which undergo a pasteurization heat treatment. This guarantees the consumer a safe product with stable organoleptic, olfactory and visual characteristics for a period of eighteen months.