Green olives undergo a transformation process, known as the “Sivigliano Method”, which allows to eliminate the bitterness of raw olives through the use of sodium solution. This treatment lasts from eight to fifteen hours, depending on the temperatures, the size of the olives and their degree of ripeness. After repeated washing the olives are kept for at least thirty days in water and salt to allow the fermentation, where they acquire the characteristic green color tending to straw yellow, the pleasant aroma and their delicate taste. After this the olives are ready to be packaged in glass or tin containers. Containers that undergo a pasteurization heat treatment that guarantees the consumer a safe product, with constant organoleptic, olfactory and visual characteristics for a period of three years.
