GREEN OLIVES "DOP LA BELLA DELLA DAUNIA variety BELLA DI CERIGNOLA"

Green olives undergo a transformation process, known as the Sivigliano System, which allows to eliminate the bitterness of raw olives, through the use of sodium solution. This treatment lasts from eight to fifteen hours, depending on the temperatures, the size of the olives and their degree of ripeness. Repeated washing follows, aimed at eliminating the soda. The olives, so sweetened, are kept for at least thirty days in water and salt to allow fermentation, following which they will acquire the characteristic green color tending to straw yellow, the pleasant aroma and their delicate taste. After this phase, the olives are ready to be packaged in glass or tin containers. Containers that undergo a pasteurization heat treatment that guarantees the consumer a safe product, with constant organoleptic, olfactory and visual characteristics for a period of three years