Unlike commercially processed olives that use Drano, or as they like to call it, ‘lye’ to speed up the curing process,
our olives take the slow route, and boy can you taste the difference.
We just take our time, methodically washing the olives every day, ensuring the bitterness of the raw olive is washed
away and all that’s left is the natural olive flavour.
We soak our olives in water for one month allowing the yeast naturally found on the olives to ferment. As it does so it
slowly removes that bitter taste that olives have.
Once that month is up we brine the olives in red wine vinegar and sea salt for another month
before bottling them with dried herbs and olive oil.