Traditionally, Nocellara olives are harvested manually, because, especially for edible olives, they must ensure the highest quality. The Nocellara olives are harvested by hand between September and October and then are processed and stored the same day of the harvest to maintain maximum quality. They are first sorted and then washed and calibrated. Only at the end they are cut, crushed or pitted and then preserved.
Olives in brine, packed In sealed hermetic box to prevent liquid dripping.