Please read below our frequent asked question and do not hesitate to contact us in case you need more information.

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What is the smallest quantity that you send?

Our company exports to customers all around the world, both by road and by sea. Our partners in the field of transport are able to deliver from small quantities (consolidation of few pallets) to entire container cargo.

Why olives are salty?

The olive fruit can rarely be consumed without some form of treatment that will make it tastier and will keep it for longer. After the harvest, depending on the stage of maturation, olives entering brine (8% -10%) where their fruit removes the bitter taste and are fermented. The residence time in the brine varies depending on the type of olives. Green olives are needed to remain in the brine for a few weeks while for Black Olives, the appropriate residence time does not exceed three days when it completes fermentation. The olives harvested very ripe remove their bitter taste initially in brine of low grade (2%) for 6-7 days. In a second phase, they remain in 8% brine which contains a little virgin olive oil. In the final phase of the process vinegar is added in order to achieve an ultimate result.

How many days will it take to receive my shipment in the USA?;

From Piraeus to New York port you mayget your shipment in 14 days with a direct service or about 25 with a non-direct. 

How to reach us for more information

Depending on your specific needs we can prepare for you a custom made offer.  Olive prices are not fixed and can be changed in accordance with the current market and crop conditions.  Feel free to contact us to send you more details

Olive Commercial Sizes:

Bigger sizes yield higher prices

PPK: Pieces (fruits of olives) Per Kilo

Who can purchase olives from you?

We address to food wholesalers, repackers, distributors and retailers who trade olive products in bulk mainly. Our products are exported to clients worldwide. At the same time, we are able to serve the local market αs well.

How many varieties of olives there are?

In Greece, it is estimated that there are around 38 varieties of olives. The name and their distinction is based on the morphological characteristics, such as the appearance of the tree, the leaves, the fruit, the core, the relationship of the flesh to the core and other traits which make fruit and help to distinguish the different varieties. In our effort to classify the olives arrive at our table, we present three representative categories Greek table olives:

Green Olives - This variety matures relatively early and the crop is between November and December. The fruit is yellow-green color and not fading into black as it is in other varieties. Has an asymmetric shape and is usually used as a table olive pate, but often find them stuffed with almonds and pepper.

Black “konservolia” Olives - The harvest of this variety depends on how ripe the fruit is. The size of the olive is also fairly high as respectively and weight. Due to the fact that this particular variety tends to give olive oil of lower quality than other varieties, mainly is used as table olive or pate.

Kalamata “Kalamon” Olives - The best time for the harvest of this variety is between December and January. Harvesting is done only when the color of the fruit has become completely black. It has an asymmetric shape and the weight of the fruit is sufficiently increased. The tree of Kalamon is able to withstand all temperatures change giving excellent results. This variety is worldwide the most famous olive table.

Why Kalamata Olives are so famous?

Kalamata olives are really unique olives. Kalamata Olive is the ultimate olive, nature, brownish, dynamic and juicy! "Cooked" in brine, "baptized" in the wine vinegar, acquires a characteristic light fruity flavor. Although it is ripe when collected from the tree, it’s hand picked to protect in order to protect the delicate flesh. The unique special process followed by the harvest until the arrival of the olive to our tables is what makes the Kalamata Olive, the Queen of Olives. It is, also no coincidence, that ranks first grade in the “Table Olives” category ", in world rankings. 

Note to all EU interested parties: Kindly note that Kalamata variety is grown mainly in Aitoloakarnania prefecture, Fthiotis and Lakonia. The Kalamata prefecture where the POD Kalamata for these olives takes its name, accounts for less than 10% of the Kalamata olives variety grown in Greece.  Therefore any demands for all EU members customeres will be stated on labels and packages with the official variety name as known in Greece: "Kalamon Olives”   

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