Pitted olives in oil constitute a variation of the consumption of pickled olives. Olives, ripened by the brine, are stoned using a pitting machine with punches. In order not to deteriorate the product, we don’t use hot water. Once stoned, the olives are packed in glass containers and covered with our ‘centrifuge’ extra virgin oil.

The possible presence of stones is due to the procedures that allow their preparation.
Store in a cool, dry place away from light and heat sources