The cultivation of olive groves is characterised by the rational use of water, fertilisers and plant protection (application of the Enterprise Resource Planning) offering quality products targeted to satisfy the consumer and the protection of the environment.
Chalkidiki green olives are harvested in autumn, in the months of September and October. The olives are hand-harvested, one-by-one. Great attention is required at this stage to ensure that the harvested olives are not bruised, marked or flayed.The olives are placed in larger pallet boxes which facilitate their transport to our facilities, as well as their immediate processing.
Special mechanical equipment is used to transfer the pallet boxes in order for the olives to be sorted and cleaned of foreign bodies such as leaves, sticks, etc.
Olives contain very few carbohydrates and are rich source of monounsaturated fatty acids (oleic acid).
The olives are rich in minerals such as calcium, iron, magnesium, phosphorus, potassium, zinc, copper and selenium.
It is a rich source of vitamin E, as they contain mixed tocopherols.
The content of olive sodium are high.
The varieties available are Chalkidiki green olives and Kalamata olives. Specifically Chalkidiki green olives are processed as Spanish-style and natural. Similarly, Kalamata olives are processed as natural.