Once the olives have been calibrated, they are placed in the feeder hopper of the pitting machine, to which a filing accessory is placed, the olives fall from the pitting area to the filming knives. The presence of bone remains is visually controlled, then they are washed at the end of the line to remove the pulp remains and finally covered with brine as a governing liquid and preservation medium, which carries a proportion of fermentation brine to maintain the typical flavor and acidity produced during this period.
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