After being harvested by hand by small producers from the Algarve mountains, and some from the Tavira region, the green olive is subjected to the most traditional millenary method. A dry blow is applied with a stone. We are thus facing the ancestral gravel of the olive. After this process, always carefully treated, the olives are dipped in brine and closed in well-sealed containers, without preservatives other than the natural salt preserve, to sweeten them over time until they present their authentic and unmistakable flavor.

Its curing process is completely natural, due to its acidity, the addition of acidity regulators or preservatives is not necessary.

Its characteristics make the brine reach the ideal pH for conservation.