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Termiti Olives in EVOO
These whole Termiti olives are grown by the Belfiore family on their farm in Matera, in the heart of Basilicata. The olives are harvested just as they are beginning to blush, from mid-September through mid-October. We love the fact that no colorants or dyes are used to unify their hue, putting the olives’ varying shades of purple, green, and black on full display. After being sorted and washed, the selected olives are cured in a brine of just water and salt, during which time they undergo the process of lactic fermentation. After 90 to 120 days, once the olives have lost their unpleasant astringency and become savory and crunchy, they are drained, washed, and jarred alla Contadina (“peasant style”) in the family's own extra virgin olive oil.
