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 plastic 25-kilogram boxes and are immediately transported to our facilities in order for the processing to begin while the olives are fresh and still have all their nutrients and juices intact. 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.
With the use of conveyor belts, the olives are subsequently placed in processing tanks having a capacity of 7000kg. The debittering process begins in these tanks, and is followed by the fermentation process in the days that follow.
The debittering process involves immersing the olives in a caustic soda solution and washing them with clean water after 8 to 12 hours in order to remove any caustic soda residues. The olives are then immersed in brine with a salt content of Βe>8.0 and ph
The brine is acidified using citric and lactic acid that is suitable for food (Spanish processing method). The olive curing process lasts for approximately 3 months, until the olives are removed from the processing tanks. Following removal from the tanks, the olives are once again sorted and finally graded. After this stage, the olives are ready for consumption or for the next processing stage, which involves pitting and, if the client wishes, stuffing of pitted olives with almonds, natural peppers, garlic, etc.
The final stage of processing involves the packing of the olives in packages of different sizes and types, such as simple plastic containers, plastic PET containers and cans, as well as in vacuum bags.