Table olives
 
 Taggiasca and Leccino olives, harvested by hand, are selected for size and health of the drupe. The process of deamarization and conservation is carried out by the traditional recipe of our region, without using soda to shorten the process. The olives are kept in brine for 6 months; the medium, replaced several times, consists only of water, salt and spices.
 
 Preparation in EVOO (Extra Virgin Olive Oil) with aromatic herbs.