Pitted black olives, packed for quality. Learn about the journey from tree to packaging for a taste of perfection.
- Olives are picked from trees when they are ripe, either by hand or using machines.
- Sorting : Damaged or unripe olives are taken out to ensure quality.
- Washing : The olives are washed thoroughly to remove dirt and debris.
- Brining : they are soaked in a salt solution (brine) to remove bitterness and preserve them, which can take several weeks.
- Pitting : Specialized machines efficiently remove the olive pits using water jets or mechanical blades.
- oxidation : Sliced or whole olives might undergo further brining with specific flavors or be exposed to air for oxidation to deepen their color and taste.
- Final Brining : the olives are soaked in a final brine containing herbs, spices, and preservatives for taste and shelf life.
- Packaging : the olives are packed in cans, jars, or pouches.