1-Green Olives are harvested Manually by persons,to reduce and avoid injuries to the olives
2-once olives collected they receive a short alkaline treatment to neutralize the bitter oleuropeine
acid from the unripe fruit.
3-then they are put into brine where a slow natural lactic fermentation (from 2 to 3 months) occurs
and the bitterness of the fruit is mostly eliminated.
3-finally they are desalted and prepared in our special way delivering a unique, delicious, nutritive and
healthy product in different types of package according to the customer's request.
1- Green Olives are harvested by hand, so as to avoid injuries to the fruit.
2- once collected they are treated by saline solution at certain concentration (10-12% NaCL) And saved
in our stores for 3-4 months until suitable for oxidation process