Curing

The olive is totally inedible when picked and eaten directly from the tree. Believe us we’ve tried it and they are an acquired taste!. The main skill of olive preparation is in removing this bitterness, to make the olive more pleasing to the palate. We don’t slit or crack the olives or use any mechanical or chemical means to speed up the curing process. In this way the olives retain their beautiful shape and flavour. Most commercial olives are cured with caustic soda, which removes the bitterness within 6 days. Our olives are produced with fresh water curing and left to naturally ferment. This is a slow and labour intensive process, which ranges from 6 – 9 months. Next the olives are placed in organic extra-virgin olive oil, organic vinegar and mixed wild herbs.

Share this post
.