olives

0live1Olives are harvested from November until March, six to eight months after their spring blossoms appear. They require very warm average temperatures, and cannot tolerate cold below -12o C (10o F).

The olive tree prospers in very dry climates, and can tolerate droughts and high winds. Therefore it is not surprising that olive trees grow beautifully in the Mediterranean, with its mild winters and long, hot summers.

The Mediterranean region is responsible for 98 of the olive oil harvest. In many regions, olives are beaten from the tree with poles and caught in large nets. Other Olive farmers now use machine harvesting, including trunk and branch shakers. Still others collect olives that fall naturally to the ground, or are nudged by wind and rain.

About olives
The olive fruit is a drupe. It has a bitter component (oleuropein), a low sugar content (2.6-6%) compared with other drupes (12% or more) and a high oil content (12-30%) depending on the time of year and variety.

Olive is a traditional agricultural Greek product, as the climate and the landscape of Greece, favor its growth and cultivation. Greece is the second larger producer of table olives in the EU, and a major exporter of this agricultural product. According to the new trade standard there are 4 main categories commercial olive types which are defined by their processing. Each type of processing is used for certain olive varieties, Table Olives.

Our olives naturally prepared with no additives, preservatives or chemicals.

 

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