Olives > its taste
“Bella di Cerignola” Green Olives in Brine
The green olives are processed following a process known as “Alla Sivigliana”. Its name
is due to the likely origins of this procedure, where a sodium solution is used to enable
the raw olives to lose their bitterness.
'Bella di Cerignola' in Brine“Bella di Cerignola” Natural Olives
The ripe black olives are processed naturally. This procedure known as “Al Naturale”
consists of submerging the olives in brine for at least eight months. At this stage, the
olives lose their bitterness and get the conventional color which varies from brown to
mustard.