- Extra virgin olive oil

- Olives in brine

- Lanced olives

- Dried olives

Olives in brine are prepared according to an ancient recipe. After harvesting , which is usually done by hand, the olives are carefully selected and soaked in salted water for  a length of time which varies from 60 days for the  'Pizz’e carroga' variety, up to 240 days for the round variety. The 'Pizz’e carroga' olive of long, gently rounded shape is particularly loved for its sweet, delicate flavour.

The round variety has a meaty slightly bitter pulp. In traditional cooking, olives are served as an appetiser or side dish or as an ingredient in meat or fish dishes.