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Natural olives are a typical and very ancient product of Molise, obtained through natural farming, which thoroughly respects their organoleptic properties.

The olives, mostly of the “Olivone”, “Olivoncello” and “Leccino” varieties, are harvested when they are not yet fully ripe and subjected to abundant washing for 10 consecutive days with running water. Then, they are treated, up to 12 months, in order to make their bitter principle (oleuropein) soluble, and then sweetened; finally, they are preserved in brine.

This post is also available in: Italiano (Italian)