Olives of the Peranzana variety harvested at veraison and pickled. Small but with consistent and abundant pulp under the thin skin. Slightly bitter and tasty, they are indicated both as an aperitif but also as an ingredient of the most disparate dishes of Mediterranean cuisine. During the preparation phase, the olives do not undergo any treatment with preservatives, acidity correctors or dyes, but only with water and salt, which maintain their taste unaltered. The product is stored in glass jars without adding preservatives, acidity correctors or dyes.