These large table olives are grown on Halkidiki Peninsula, ashore Aegean Sea in Norther Greece. Olives are harvested early in September while unripe (the fruit matures in October) to preserve firm, crunchy texture, spicy and slightly bitter taste with a hint of fruity aroma. Green fruits are rich in polyphenols that are natural antioxidants and have useful nutritional properties. We ferment and preserve them in light brine.