- Extra virgin olive oil

- Olives in brine

- Lanced olives

- Dried olives

These are similar to the above, except for the fact that they are cut down their length three times and then soaked in water which is changed every day for about 10 days.

Afterwards, the water is substituted by brine which has been boiled with wild fennel and bay leaves. After ten days, the olives have a very particular flavour due, of course, to the addition of wild fennel.