Biological > Olives
It 'a variant of stoned olives, highly appreciated in the professional processing. The product is obtained for debittering and subsequent fermentation in a solution of sodium chloride of the drupe of Olea europaea, variety Nocellara...
The olives chosen for the development of this product belong to Peranzana variety, cultivated in Puglia. The cultivation of 'Peranzana", also known by the name " Provenzalel" or "Permezana," was introduced by the princes De Sangro, landowners in the ...
