Ready, steady…. 1st Step.

We look and observe calmly the olives. They start being at its point to be harvested. But these olives that will be harvest now will be those who will turn into olive for table.

We harvest the olives a bit green and afterwards they are going on to the tubs of fermentation for 4-6 months. Until March – April they will not be able to be packed.

The olive of table, it is an small but tasty olive and in Lerida neighborhood are eaten as appetizer or accompanying nearly any plate.

This olive also we will use her to do the tapenade. A fabulous pâté of arbequina with an intense flavor and a soft texture.

My mouth starts watering.

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