After the quality control, acceptance and classification of hand-picked olives from the endless olive
gardens of the Aegean Region, olives deemed appropriate are taken to our fermentation tanks and
starts the fermentation phase that will last for 3 months.
The olives, which have completed the fermentation phase, are cracked by using ancient techniques.
The packaging process is carried out within the framework of hygiene and quality control rules, and
finally they are delivered to your tables.
Fermented Green Olive, Brine (Water, Salt, Acidity Regulator: Citric Acid E330, Lactic Acid E270,
Calcium Chloride E590)
- 17.6oz Glass Jar
- 3000cc Glass Pet
- 15/1 Tin