These olives are typical of our area and are picked between
October and November through hand-harvesting. Farmers
bring the olives in our farm where they are washed, selected
according to the size and put into water and salt for about
6 months in order to neutralize their bitter taste. This long
wait comes from our tradition and is necessary to have good
eatable olives. After this long time, olives are reselected
and only the best of them are put in water and salt and
pasteurized.
These small olives are very tasty and suitable to season
aperitifs, salads, fish recipes or for meat cooked after the
pizzaiola manner. The Apulian cuisine is never short of them.
Try them in a potato-salad!