A rigorous process. Just perfect!
Olive trees are very vigorous, they measure 10 to 15 metres in height and produces an average of 15 kg of fruit per year.
They blossom between April and May. The olives are picked by hand in the autumn to avoid any damage to the fruit. There are three grades of ripeness at picking: green, turning, and black.
The harvested olives first undergo a debittering treatment: they are rinsed and left to soak for several days in frequently changed water. Then, they are immersed and preserved in brine, a mixture of salt and water.
When they are prepared in Frontignan, they are desalted and flavoured (with vegetables, spices, herbs etc.) before packaging.
