The relationship between drupe and kernel, the percentage of oil contained and the method of harvesting are some of the characteristics that mark the differences between the varieties of olives suitable for becoming table olives compared to those for oil. The olives are harvested by hand so as not to ruin them and placed in barrels with water and the right amount of salt for an adequate period depending on the variety, in some cases even more than one year. Then there is the selection and the washing in the laboratory and finally, once placed in the jars, they are pasteurized to allow the proper preservation. In the list of pitted olives we find with Leccino and Peranzana, also the varieties Sant’Agostino, San Francesco and la Dolce tonda.
Recipe: they are suitable to prepare sauces, fish or even as aperitif.