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The process of denoching, causes the inner pulp to acquire the flavor of the dressing, not by chance the denoised olives are the most suitable to be marinated
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The process of denoching, makes the inner pulp acquires the flavor of the dressing, not by chance the denoised olives are the most suitable to be marinated. The most famous olives are undoubtedly the stuffed ones, better known as olives at the Ascolana. They are mainly the largest green olives to be used for filling.
The denocciolature process.. .
The first phase of the process is the selection of olives, as not all cultivars can be denoised. A special machine removes the hazelnut while maintaining the integrity of the fruit. In this phase a second selection is started, the totally intact olives are packaged as denocciolates, those that during the denocciolatura process have lost their original form, or have not maintained integrity, are destined to the breadmaking. Even hazelnuts are not thrown, the production of pellet stoves that use hazelnuts as fuel is constantly increasing.
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