Our olives are harvested at two stages of ripeness. Green ripe and fully black ripe. Processing is carried out in 220L barrels in a 10% brine (salt) solution. There is absolutely no use of harsh chemicals like lye (caustic soda) to artificially speed up the de-bittering process. The olives stay in this brine solution for ‘at least’ 12 months. They are regularly tested to monitor brine (salt) and Ph levels to ensure food safety standards are maintained. We then bottle with the mature brine (filtered 3 times) used as packing in 210g, 320g bottles and 1Kg bulk bags.