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Green olives have a great tradition and play a significant role in Halkidiki 's community, where 80% of locals work in the olive tree cultivation business.
Our premium green olives, of Halkidiki or Conservolea (Amfissa) variety, are infamous for their large size and their great stuffing capacity. As the matter of fact, they have an impressive 10-to-1 flesh-to-stone ratio.
Our green olives are harvested at an early maturity stage, around September, 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.
After the olives are approved and delivered, it's time for the curing process to remove their natural bitterness and make them palatable.
The next stage is fermentation in salt brine, for 4-6 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.
Green olives are cylinder or cone-shaped and their colour varies from bright leafy-green to straw-yellow. Their texture is rich and juicy, their flesh is firmly attached to their stone, their aroma is fruity, and their flavour is distinctively salty, with a little tartness and a tone of pepper.
What is really exceptional is that green olives are full of antioxidants, 10 times more than that of olive oil. They are rich in calcium, iron, magnesium, phosphorus, potassium, sodium, vitamins A and E. Moreover, they are full of tocopherols and Omega-3 fatty acids, while low in total fats. That is why 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 green olives provide different number of pieces per kilogram.