Olives producers, are Italian producers olives besides making oil also take care of the processing of olives that we dried or pickled. The olives are one of the most consumed foods in the world.

The oil obviously is the edible fruit of the olive. The olives are used used for oil production or are consumed in the entire state. In this section we will dedicate ourselves to olive growers who produce olives addressed to the entire consumption. Among these you will find those who are responsible for the production of table olives. Olive oil and extra virgin olive oil we have devoted other large sections.

The olives before ripening have a yellow green color. Then with the maturation phase reach the purplish black.

OLIVES PRODUCERS

In southern Italy the olive harvest generally takes place between November and December when they are rich in oil and reach the maximum size.

Once collected are taken to the presses for squeezing or companies that deal with the processing and storage.

Raw olives are definitely not good to eat, and then they need a process to end up on the tables or in jars.

The Italian manufacturers olives differ with their own olives in the region, each region having its own characteristics, its color and its perfume.

There are several olive processing systems to preserve them, avoiding going technically we skip this step. In any case at the end of these various procedures you can be found in the various forms. In brine, pitted, whole, crushed, roasted, salted and seasoned with various spices including chilli.

Another interesting fact is the variety of olives that we have in Italy. Virtually every region has its own type of olives. Each of these gives the olives a producer its uniqueness by creating an always different oil from another. Each oil has its own flavor, delicate ones of the northern lakes and Liguria to the increasingly intense flavors. As you go down the boot, the oil becomes stronger with some mention also to spicy.