The management process that we follow from the harvest of the olive to the packaging, is the one that demonstrates the quality of the final product produced.
Since 2012, the Halkidiki green olive has been characterized as a PDO product, a fact that helped to expand the implementation of an integrated product management system.
Our olive oil and olives come exclusively from the olive groves of the family from fruits of the indigenous varieties Halkidiki Chondrolia and they are products of the current harvest.
The olives are harvested by hand one by one in early September.
The olive harvest from the tree gives high quality fruit. Great care is taken in this process in order to collect the fruit without bumps, marks or other abrasions to ensure high quality.
After harvesting the fruits are placed in plastic boxes with holes, which ensure good ventilation and avoidance of high temperatures to be transported to our facilities for processing.
At this stage the fruit is bitter and not edible while it is raw.
Then, the olive is processed for consumption.
There are two commonly used methods.
In the first way, which is the most common and is found in a percentage of about 97%, a chemical solution of caustic soda is used and thus the cure is achieved within a minimum of 24 hours, when the product is ready to be offered to the consumer public immediately.
In the second way, which we have chosen as a family business, with respect to our customers, the secretion is achieved in a natural way by using only water and salt. In this way the secretion is achieved after several months and is the traditional way of processing.
This is the significant difference of our products! We offer you exactly what we have on our table, without the use of chemicals and preservatives!
Specialization, know-how and tradition are important factors and it takes a lot of effort in all the steps of the process we follow. From the care of the tree in the olive grove to the production of the final product, the same care and love is required for what we do.
Our knowledge about processing olives in natural ways is always valuable and has come from previous generations through tradition.
In the old times the use of chemicals for the processing and maintenance of products was not widespread. People then used simple natural methods and natural preservatives. This traditional way of processing was passed down from the previous generation and has remained unchanged until today, giving us the opportunity to offer products that are particularly tasty and healthy.
What characterizes our products and makes them unique is the traditional and natural way of processing them without the use of additives in order to maintain their natural taste but mainly the beneficial elements for the health of consumers.
Our olives have no preservatives or chemical additives. Brine (water and salt) is a natural way of preserving.
For the best preservation and storage of the olive, we pack it in the most common way the so-called vacuum while they are also offered with brine in pet jars.
Avoid exposure to sun, strong light, heat and store in a dark, dry place with a temperature of 10-18o.