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| Table Olives. |
Reception, cleaning and selection
The table olive's harvest happens between October and November. Once it is collected, it is received in the factory where the impurities, remaining leaves, and branches are removed. The olives that do not meet the quality standards of Exoliva are automatically removed and then separated according to size in order to be cooked.
Spanish style cooking and keeping
The olives are submitted to a cooking process to remove bitterness. Then, they must be conserved in brine for several months, until the requested sensorial characteristics are obtained.
Classification, preparation and bottling
Once they are fermented, the olives are separated by commercial sizes and then packaged. The olives that do not meet the quality standards of Exoliva are automatically removed. After being packed, the olives are ready to be transported to the client.
Reception, cleaning and selection
The table olive's harvest happens between October and November. Once collected, it is received in the factory where the impurities, remaining leaves and branches are removed. The olives that do not meet the quality standards of Exoliva are automatically removed and then separated according to size to be cooked.
Fermentation and classification
The olives are submitted to a process of fermentation in brine, which has a minimum duration of 2 months in order to be able to classify the olives per calibre.
California style oxidation
This oxidationprocess is responsible for removing the bitterness of the olives and turning them black.
Preparation, bottling and sterilization
The olives are prepared to be bottled in commercial formats. The olives are re-evaluated and the ones that do not meet our high quality standards are removed. The quality ones are then bottled and put under a sterilization process to guarantee the optimal conservation of the product. |
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