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From the moment they are gathered until the time they are packed for sale, our olives undergo a long and painstaking process, during which they acquire their full quality and flavour. The process differs according to the style of olive to be produced:

Green Olives are harvested starting in the month of September and are sorted by our highly qualified staff. Once their stems are removed the olives are treated to extract their natural bitterness, then preserved to ferment in underground tanks at a constant temperature.

Underground tanks

Our Black Olives remain on the tree somewhat longer, until they take on a rosy glow, the first sign of ripening. They are harvested at this stage, then ripened in vats to produce a handsome, round and glossy Black Olive.

The olives used for our Greek-Style Black Olives are left to ripen in the sun on the tree. They are picked once they are a mature, glossy black and are heavy with oil. They are dried in salt to produce "greek-style" olives, which are full and smooth in texture and have a characteristic wrinkled appearance.

Aerial tanks

Over the years we have developed numerous variations of these styles, including a range of stuffed and seasoned olives and a collection of culinary condiments, all produced with the same expert care and life-long family traditions.

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