Description picked in October these are taken back to the village and gently cracked, they are placed in a container and fresh water is added and changed on a daily basis for at least 20 days after which we taste again to see how bitter they are, if too bitter the process is repeated for a further week or so, after which salt and citric acid is added, we will then package in small containers with there own brine. The end user should then only remove from the container with a ladle and never with your hands the required amount and then dress with olive oil and lemon juice or my favorite dressing is crushed garlic, olive oil, lemon juice and crushed coriander seeds, we also prepare our olives black or green in 250 gm vacuum bags
