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Olives
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The Italian natural olives are of a significant importance in our food project.
Our Italian cultivars, like Nocellara del Belice, S.Agostino, Nocellara Etnea, Leccino, Cerignola, Taggiasca and Gaeta are only matured in water and salt, according to the traditional processing method we call“al naturale”.
Green olives, in fact, are usually treated with caustic soda (sodium hydroxide), so to speed up the maturation process and get to a bright green color. That’s the reason why Italian green olives without caustic soda (sodium hydroxide) are darker color but have an amazing taste.
Our black olives, are even not treated with gluconate ferrous, a chemical additive used to give olives an uniform and intense color after the caustic soda treatment. |
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