Throughout the months of January and February, the Taggiasca olives, harvested on the same day as soon as they arrive at the farm, are sorted with the help of a machine. It is called a grader that removes the twigs and leaves from the olives and sorts them. This is manual work where the machine is just used to select the size of the olives. The best olives are immediately placed in stainless steel containers covered with water that is changed daily for a period of 30-40 days. At this stage, the water is replaced with brine (water containing salt in a preset percentage), bay leaves and thyme, which are repeatedly changed over the next 6 months. After this process, the pickled Taggiasca olives, obtained exclusively by natural processes and traditional methods, are ready for consumption.

It is recommended that they be rinsed under running water before consumption.