Green olives, split olives, un-stoned olives
These olives are harvested in September to October. They are sorted, then rinsed in clear water, and then put in vats of slightly salty water.
This water is changes every 15 days, over 1 year, in order to take away any bitterness.
Green olives can be split, to make the process faster.
So that they keep, the olives are stored and transported in brine.
These olives are harvested in November. They are slightly pink and fleshy. Cuts are made with thin blades, so that the salty water can penetrate the fruit, and take out any bitterness.
The process remains the same as that of the green olives, but lasts 10 months.
They are stored and transported in brine.
Natural black olives and unstoned black olives
These olives are harvested very ripe, from December to January They are rinsed in clear water and then sorted. They are placed in vats between alternated layers of sea salt and olives, and this causes them to disgorge their bitterness. The whole process takes about 8 months. They are rinsed several times and are packed in barrels for transportation. They do not need to be stored in brine.