Project Description

Green Olives Castelvetrano method

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Green Olives Castelvetrano method

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The Aperitif or Cocktail Olives

The fruits are treated with a soda solution for a few hours; then they undergo repeated washing to eliminate the residual soda solution; then they are immersed in brine (solution of water and sea salt) and remain to ferment for 3-4 months, when they are ready for packaging and consumption or for subsequent processing (pitting or slicing).

PACKAGES ON THE MARKET

WHOLE - PITTED

IDEAL FOR:

The olives processed with the Castelvetrano method are typically the aperitif olives; they are also excellent in salads or to enrich canapés and focaccias.

The pitted ones and in particular the washers are used in bread making to prepare olive bread, pizza, focaccia, etc.

THE CASTELVETRANO METHOD

Whole: Castelvetrano method

The choice for those who want to preserve all the taste of real Sicilian olive.

Pitted: Castelvetrano method

The most widespread conservation method able to effectively preserve a an excellence product

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And you? What Olive Are You?

Società Agricola Pisciotta: pearls of Tasty that you cannot resist

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