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Our company has launched two olive-based products
   
A b o u t  O l i v e s
 
tsakistes
S l a s h e d  m a t u r e  o l i v e s
 
S m a s h e d  u n r i p e  o l i v e s

The variety of olives we cultivate is called Nihati Κalamon (variety certicarpa).

The first stage of selection is at the time of harvesting (exclusively by hand); olives are being picked from the trees.

Harvesting begins when the colour of the olives turns into a hue of purple. We believe that, in this stage, the olives reach their best stage of maturation.

After picking the olive drupes, the procedure is identical to the one followed for unripe olives, i.e. transportation, selection, rinsing and curing; however, Nihati Kalamon olives are slashed (most frequently from both sides) instead of being smashed.

The last stage of salt curing contains 6-7% salt and 1-2% vinegar. A fraction of thymbra is also added since it is traditionally considered to give the finest aroma to slashed olives.

Olives are preserved in glass vases.

Olives net weight: 200-205 gr.

 

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The variety we cultivate is called Athinolia 
(variety Mamilaris).

 Harvesting time is signalled by the colour of the olives, which turns its green into a slightly yellowish hue and starts to shine. 

Once the olives have been collected, they are being transferred to our premises, where they undergo a second stage of selection - this time more rigorous-, they are washed with abundant water and cracked very carefully to avoid breaking their core.

Then the olives undergo fast curing with a little bit of salt.

When the olive drupes reach the desired level of bitterness, we proceed with a second stage of salt curing, which contains 6% of salt and some fresh lemon juice. 

This blend is put together with the olives in the glass vases where the product will be preserved. One or two slices of lemon are also added, as well as a small portion of olive oil so as to cover the olives. 

The olive oil on the surface protects the drupes and its liquid from coming in contact with oxygen, thus preserving the freshness and the aromas of the content of the vase for long periods of time.

Olives net weight: 135 -140 gr..

 

   

The collection methods and the maturation stages of the olive drupes are critical factors for the quality of the final product.

When treating olives (mainly when curing, slashing or smashing them) it is very important to minimize as much as possible the exposition of the drupes to oxygen. 

This is the reason why, when water-curing the drupes, the water should not be changed many times (since this would mean a longer exposition to oxygen for the olives). For example, if the water is frequently changed, smashed olives get a greenish-brown colour that is aesthetically unpleasant. Olives should better be cured in larger quantities of water that is changed less often. 

Lastly, we believe that glass packages are the best way to preserve the quality of the olives.


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Olive drupes constitute an important health factor for the human body.

They are rich in proteins and full of minerals with great biological value, such as iron, potassium, magnesium, phosphorus and especially calcium.

Also, olives are a great source of Vitamin A, energy and flavour.

Moreover, with their distinct taste and highly energizing properties, olives constitute an invaluable supplement to our diet.