Natural black olives (Konservolia)

The Konservolia (Amfissis) is grown mainly in central Greece and it is the most common variety grown in Greece. The weight of the fruit ranges on average from 5 to 8 grams and the fruit shape is asymmetric round to ovoid with pointed apex. Raw olives have thin, elastic skin, firm flesh and can withstand shrinking. This variety gives green, blond and black olives of excellent quality.

The debittering of the olives is not based on the use of sodium hydroxide, but the extraction of oleuropein from the flesh in brine. The fruits are harvested from the tree by hand at the appropriate stage of maturity depending on the intended commercial type. The processing steps include direct placement of the fruit in brine, spontaneous fermentation and debittering naturally, oxidation by exposure to air, sorting and packaging. The processing is done according to traditional recipes, without artificial additives and preservatives. The difference of natural black olives from the natural green is that the fruits of natural black are harvested at a later stage of maturity than the green olives. Natural green and natural black olives are packed in brine solution with sea salt, wine vinegar, water and extra virgin olive oil in a variety of containers: glass jars, containers of PET, plastic barrels and cans. Ideal for salads, appetizers and sandwiches full of naturalness and health. Their shelf life is two years from the production date.