[The luxury of tasting hand-picked organic olives by variety and harvest season] In fact, there are more than 200 olive trees of 6 varieties planted on Awaji Island. It is carefully cultivated without resorting to pesticides. Harvesting begins in late September. At first, the lush green shines, and the taste is fresh and fresh. It gradually begins to color, and the sweetness and flavor increase and become juicy. At the end of November, when the harvest is over, the olives are fully ripe. At YOKACHORO FOOD BASE From the desire to enjoy this change, The "color" harvested at that time is bottled as it is. The first one was a green fruit, Gradually, the colored things are mixed, and it becomes a mixture of green and black. The last will be a fully ripe black fruit. Please enjoy it while thinking about the harvest time. [Gently salted with salt and water from Awaji Island] For salting Uses "Onokoro Shizukushio" carefully burned in a wood-burning kettle in Goshiki Town, Awaji Island. It has a gentle and powerful taste that accompanies the taste of olives and enhances the umami. Please enjoy the special salted olives that are particular about 100% Awaji Island ingredients. [Organic soy sauce prepared in a wooden tub amplifies the umami] What soy sauce is used for soaking in soy sauce Uses naturally brewed organic soy sauce prepared in a wooden vat of Adachi Brewing in Taka Town, Hyogo Prefecture. The pickle juice alone makes both rice and alcohol go well, and it is a delicious olive pickle. [Of course, no chemicals such as color-forming agents or preservatives are used] Freshness is the key to olives, and the day after harvesting, they begin to remove the scum. "Caustic soda" is used to remove scum, Dilute to a concentration of 1.8% and soak for 6 to 8 hours to remove the scum (the soaking time varies depending on the degree of ripeness and variety). And for 3-4 days, by changing the water once in the morning and evening, While carefully removing the scum, rinse off the caustic soda thoroughly. From there, over the course of three days, salt while raising the salt concentration little by little every day. Fermentation is also carried out at the same time, creating a unique umami. It takes more than a week from harvest to bottling It's a guy who takes a lot of time and effort. Once you know how delicious it is, olives have a charm that you can't stop. It looks a little muddy, No chemicals or preservatives such as colorants are used. We want you to taste the original "color" and "flavor". The more you put your hand on it, the more endearing it becomes I think it's a pity that you can't change this original color with chemicals. 【How to eat】 Please enjoy the taste of olives as it is. ※ There are seeds It goes well with both Japan sake and wine (especially nature). The aroma of olives and oil seep out of the pickle soup and is very delicious. It can be used for dishes such as stir-fry and simmering. The best soy sauce is stewed fish, especially kawahagi. * Due to the special shape of the bottle, if you order only olives, not mixed with other products, 　 Please order in units of 12 pieces (regardless of the breakdown) for a total of salted and soy sauce.