1. PICKING AND TRANSPORT

The process starts with the picking of the olives in the fields by our partner farmes who collect the olives with utmost care and the transport to the premises of the cooperative to their further processing.

2. RECEPTION AND PREPARATION OF THE OLIVE FOR ITS PROCESSING

Once the olives have been brought from the fields and received at our premises, the first thing to do is to select and preclassify them: the olives are cleaned from rest of leaves and stems and any olives that do no meet our quality standards are taken away.

3. CURING, FERMENTATION AND STORAGE

To eliminate its bitterness, the olives are cured in a caustic soda solution upon which the natural fermentation process is started for 3 or 4 months during which the olive obtains optimal conditions for its further conservation.

4. PITTING, STUFFING AND PACKAGING

Finally, the preparation of the olive for its final presentation to the consumer is started: whole olive, pitted olive or stuffed olive.