These Halkidiki olives are harvested early in second half of September to preserve its useful properties. They undergo natural fermentation process in our tanks under close supervision of our staff. When ready, we maturate these olives by oxidation and preserve them by sterilization. This allows to preserve the olives in very low-salt brine.

In contrast to Black Olives, Whole Dried olives are harvested when ripe and then are cured and preserved in sea salt without any liquid, other than olives own juice. Olives prepared this way preserve their concentrated taste, remain soft and juicy.