This olive has a different production process, although we follow the same harvesting process as the Empeltre.
This one is put into open tanks without water, we mix them with a lot of salt and we place them outdoors so that the dry cold from our region and the salt can absorb the humidity. Once they are ready, we remove the salt.
Empeltre’s olives left on the tree until they have a wrinkled aspect similar to raisins. Smooth texture and very oily.