The process of denoching, causes the inner pulp to acquire thetasteof the dressing, not by chance the denoised olives are the most suitable to be marinated.
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The process of denoching, causes the inner pulp to acquire thetasteof the dressing, not by chance the denoised olives are the most suitable to be marinated. The most famous olives are undoubtedly the stuffed ones, better known asolives at the Ascolana. They are mainly the largest green olives to be used for filling. An excellent variety with regard to olives denocciolate in BIO brine.
The denocciolature process.. .
The first phase of the process consists inselectionolives, as not all cultivars can be denoised. A special machine removes the core while maintainingthe integrity of the fruit. In this phase a second selection is started, the totally intact olives are packaged as denocciolates, those that during the denocciolatura process have lost their original form, or have not maintained integrity, are destined to the breadmaking. Even hazelnuts are not thrown, the production of pellet stoves that use hazelnuts as fuel is constantly increasing.
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