The olives are placed in drums of 140-150 kg. and filled with brine at 6-7% salt concentration. Subsequently the product is left to rest for a period of 5-6 months during which the slow process of debittering takes place. Subsequently the olives are blackened thanks to a natural oxidation process. Subsequently, the black olives are placed in the oven at a temperature of 170 degrees for about 30 minutes, and they become sweet. Olives to be enjoyed with a glass of good wine, the perfect ingredient for salad dressing.