Black olive - black olive passulunara - passuluni
Technical data sheet of the traditional agri-food product (PAT)
Area of production: Tyrrhenian coast and internal hills of the province of Palermo, from Ventimiglia di Sicilia to San Mauro Castelverde.
Brief description of the product: Olive harvested when ripe when it takes on its characteristic black color. The best quality product is harvested from January.
Description of the processing, conservation and maturing methods: Traditionally the harvested olives are “cured” in salt. Commercially they are treated with 8% brine.
They can be frozen.
Specific materials and equipment used for preparation and conditioning: Grading machine - screen.
Description of the processing, storage and maturing rooms: Premises in compliance with the hygienic-sanitary regulations.
Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: There are news of the presence of this product as early as the nineteenth century.
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Information contributions: Web, Region of Sicily
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