Table olive variety Termite di Bitetto.

The table olive variety Termite di Bitetto is a variety of olive native of Puglia as attested in ancient documents found.

Drupe oval, green during the development and black when ripe. The olives must be initiated to work within 48 hours after harvest, processing system is called “pickled in brine” or “Greek”.

Product Category

Vegetable products in their natural state or processed.

Other names

Mele di Bitetto, Ualie dolc

Product origin area

The province of Bari (Puglia, Italy)

Productive process

The table olive variety Termite di Bitetto must be initiate to work within 48 hours after harvest, processing system is called “pickled in brine” or “Greek method”. The olives undergo a preservation process rather slow brine; 2 phases are distinguished: the initial one or tumultuous, the duration of 20-30 days during which the product in brine to 8-10% undergoes a slow de-bittering process and aerobic fermentation. In the second stage, the olives are kept in closed containers where the anaerobic fermentation proceeds slowly and allows the completion of the de-bittering process. The preservation of the olives in whole form, pitted, stuffed or topped, takes place in containers with a maximum capacity of 10 kg. They can be used optional ingredients such as salt, vinegar, extra virgin olive oil, spices, herbs and natural extracts.

description from Atlante dei Prodotti Tipici di Puglia Prima Edizione – Ottobre 2006