All of our olives are naturally fermented without the use of acid chemicals anywhere during the process.
After the olives have been transferred to tanks, the fermentation process starts. All of our olives are naturally fermented without the use of any acid chemicals. To ensure the best results from the fermentation process, our specialized team of chemists and food technologists check and control the pH, salt and acidity levels in the tanks.
The total number of tanks has increased year on year, it currently numbers 1100 tanks, each with a holding capacity of 16000 litres.
Our scientifically developed and strictly enforced quality control methods ensures high quality fermentation of every batch of olives.