Every harvest my wife is on my back saying that the olives on the trees are ripening quicker than I think and heads out daily to hand pick the most plump olives she can find. She then pickles them using the old traditional method of constant washing and salt brining. Fortunately we have a wonderful spring that releases clean clear water from deep under the ground. This we pump up to our oliverie via a ram pump using the weight of the water to drive the pump (no electricity). This water is filtered and used exclusively for the washing and pickling process. She uses only sea salt in her brine and labours over the vats of slowly pickling olives for 5 to 6 months. It is a long and arduous task that she performs religiously every day over the months. We decided a long time ago that we don't like olives that taste only of salt. Consequently she has successfully developed a method of pickling the olives with more taste of natural organic olives than salt.