Table olives

We have some trees that produce particularly large and juicy olives.

This peculiarity makes them suitable to be enjoyed at the table.

We harvest these olives when they are still green (beginning of October) or when fully ripe (January), depending on the type of final product to be obtained.

We pick them by hand so as not to risk damaging them, triggering acid processes.

We work them following recipes and methods handed down for a couple of generations.

Our table olives in brine can be of the Bella di Spagna and Nocellara type.

Our crushed and pitted table olives are preserved in our extra virgin olive oil and can be spicy or not spicy.