Description

They are almond-shaped with a pointed tip and a shiny, resistant pericarp. They are purple in color with a delicate, fruity aroma. The size of the fruit varies according to their diameter from 141 to 380 according to regulation CO1/OT/NC 1 Dec. 2004.

The olives are harvested by hand when ripe and stored in brine, where they are cured through natural fermentation, without additives, a process that can take up to six months depending on weather conditions. This method of processing is called “natural processing” or “Greek style.”

The world-famous and best table olive certified with a designation of origin by the European Union (PDO Kalamata), in whole, sliced, or pitted packages.