Hand-harvested Taggiasca, Leccino, Coratina and Ascolana Tenera olives are selected for size and fruit quality. Curing and preservation follow our traditional regional recipe using only water and salt, without caustic soda to accelerate the process. The olives remain in brine for 7 months; the brine is replaced several times and contains only water, salt and spices. This slow, labour-intensive method preserves fragrance, aroma, flavour and the nutritional qualities of the fruit.