OLIVES IN BRINE

The different types of olives used are the arbequina olives (Catalonia) and the farga olives (Low Aragon).

Olives are categorised according to their size and they are stored in our oil presses or underground deposits, where we add water to the olives and then salt, if necessary.

The oil presses are regularly checked during the whole process of natural fermentation. When the olives are ready, they are classified by hand and any broken or split olives are thrown away. Once this process is complete, the olives are packaged.

The process is totally natural; we do not use any additives or preservatives.