A practice which is just as ancient as growing olives and extracting their oil, is the art of dressing or pickling the olives for the table.

Such a complex technique, though apparently simply a matter of mixing olives, water, salt and aromatic herbs in a tank, but which is possible only thanks to the experience of our oil miller, gained over many years, is able to give the olives from our company that point of curing which makes them special.

During the curing process, performed completely by hand, the salinity of the water is checked regularly , as it is constantly changing during pickling, the tanks are completely run off and the herbs used to aromatise the olives are replaced.

The result is a well-pickled olive, firm, with a good taste, produced in the most traditional way.