We honestly care about serving you.
Subscribe to our mailing list and join the Olea movement for quality and honesty.
Our premium black olives, mostly of Conservolea (Amfissa) and less of Halkidiki variety, combine a soft mature texture with a juicy satisfying flesh.
Our black olives are harvested at their full maturity stage, between October and November, and they are hand picked by workers on ladders and collected in plastic baskets, with great care.
In order to be approved to enter our facilities, they are thoroughly checked for disease, defects, insects, leaves, wood sticks and other foreign particles, and all fruits must have a uniform, natural colouring.
Red natural pepper
Garlic & jalapeno
Almond & natural pepper
After approved and delivered, our black olives ―like our blond ones― are submitted in a natural curing process. Submerged in salt brine, their fermentation follows its natural path, for 6 months.
This is a process that takes place under our strict tech control, where all parameters are monitored and all appropriate interventions are made, to secure our premium standards.
Black olives mature naturally on trees. Thus, they have a rather soft texture, with a much softer flesh, loosely attached to the stone. They are oval-shaped, and their colour can be anything from light green-yellow to shades of light brown. They have a fairly firm skin and a juicy flesh, although they are not as crunchy as green olives.
Like green and blond olives, black olives are full of antioxidants. They are rich in calcium, iron, magnesium, phosphorus, potassium, sodium, vitamins A and E. Also, studies have shown that they are richer in phenols than green olives. In general, they offer a shield against heart disease and cancer.
Different olive varieties, different product forms. Choose your favourite in the tabs below.
From size 'fine' to 'super super mammoth', our black olives provide different number of pieces per kilogram.