Before being marketed, the olives are classified and selected by size, called calibers expressed in units per kg. Once calibrated, they are placed in the feeding hopper of the pitting machine, to which a filler accessory is placed, the olives they fall from the boning area onto the breaking 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 for maintain the typical flavor and acidity produced during this period.
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