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The harvest begins in early October and takes place manually, in order to avoid damage to the olives. To avoid contact of the olives with the ground, special sheets are used. Irrigation is stopped two weeks before harvesting in order to avoid bruising that could be generated by the excessive turgidity of the olives, in case of prolonged irrigation.

After being harvested, the olives are transported in special plastic boxes to the company, to be immediately sent for processing. Those just described are very important details, because thanks to them it is possible to obtain an “intact” product, because it is free from defects, and “fresh”, because it is transformed in a timely manner.

The olives are sorted and separated according to their size and degree of ripeness. The greener ones are destined to the “green” processing with the Seville method, the more mature ones, with a color tending towards vinous red, to the “black” processing with the Californian method. The two methods indicated above are implemented in full compliance with the Production Regulations of the La Bella della Daunia PDO and with the control of the AGROQUALITÁ Body.


Green olives , as mentioned, undergo a transformation process, known as the Sevillian System, which allows to eliminate the bitterness of raw olives, through the use of sodium solution. This treatment lasts from eight to fifteen hours, depending on the temperatures, the size of the olives and their degree of ripeness. Repeated washings follow, aimed at eliminating the soda. The olives, thus sweetened, are kept for at least thirty days in water and salt to allow fermentation, following which they will acquire the characteristic green color tending to straw yellow, the pleasant scent and their delicate taste. After this phase, the olives are ready to be packaged in glass, tin or plastic containers. Containers that undergo a pasteurization heat treatment that guarantees the consumer a safe product, with constant organoleptic, olfactory and visual characteristics for a period of three years.


Black olives undergo a transformation process known as the Californian System. The olives are put in water and salt for at least thirty days. After which they are softened with sodium solution, washed and then oxidized by introducing compressed air into the water. The olives, blackened by oxidation, are then treated with an iron gluconate solution that fixes the black. After this phase, the olives are immediately packaged in glass, tin or plastic containers, which undergo a sterilization heat treatment that guarantees the consumer a safe and stable product for three years, as regards organoleptic, olfactory and visual characteristics.

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