Our table olive products use handpicked Manzanilla olives. They are separated by ripeness: black (fully ripe), striped (partly ripe) and green.
We use 2 different but very traditional techniques to cure our olives. One method is to hold the olives in a brine of water and non-iodized sea salt for three to four months until the bitterness is removed. Once this curing process is completed, they are stored in lighter salt or vinegar brine. Our other curing technique, called either salt-cured or oil-cured, is used primarily for large, black olives. The olives are layered in sea salt for several months, with occasional stirring and come out somewhat raisin-like in appearance. When the bitterness is gone the olives are washed several times to remove the salt and dried in the sun.
We sell table olives several different ways. The salt-cured olives that are described above are sold packed in olive oil or vacuum-packed dry. The brine-cured olives are prepared in two ways: we sell them in red wine vinegar or seasoned with fine herbs.
We also make a delicious olive tapenade. This is prepared weekly as required from a paste of green and black olives blended with capers, anchovy fillets, sun-dried tomatoes and various herbs.