Green Olives
* According to the method of preparation
(1) Spanish style
Green Olives are harvested by hand, so as to avoid injuries to the fruit; once collected they receive a short alkaline treatment to neutralize the bitter oleuropeine acid from the unripe fruit and then they are put into brine where a slow natural lactic fermentation (from 2 to 3 months) occurs and the bitterness of the fruit is mostly eliminated; finally they are desalted and prepared in our special way delivering a unique, delicious, nutritive and healthy product in different types of package according to the customer's request.
Green Olives are harvested by hand, so as to avoid injuries to the fruit; once collected they are treated by saline solution at certain concentration (10-12% NaCL)
And saved in our stores for 3-4 months until suitable for oxidation process
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* According to types of olive
(1) Azizi Green Olives
(2) picual green olives
(3) Manzanella Green olives
(4)Tofahi green olives
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*According to style of olives
Green olives could be prepared in many shapes like:
(1) whole green olives
(2) pitted green olives
(3) sliced green olives
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* Green olives size
The size of the green olives differ from type to other and they start from 81 piece in kg up to 400/kg as the following
101-120/kg
121-140/kg ………………….etc,