Geen olives preparation methods

    (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.

    (2) Water /salt style ( Egyptian traditional method )
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