Olives - Import export

quarter artichoke, hearts artichoke olives, pickled pepper pickles, cherry peppers

Ripe Oxidized black olives (California style ) They are not naturally ripe and their colour -intensely black- comes from an industrial oxidation process where typically green olives are subject to strong alkaline treatments and exposed to iron salts, then packed in specific tins such as A10 & A12 tins then be sterilized in autoclave. Ripe black olives may be : (a) whole black olives (b) sliced black olives (c) pitted black olives

Black olives are of three types : (1) Natural black olives • Natural Black Olives are harvested in winter, once naturally ripe from the tree which delivers the most healthy product; once collected, they are put into brine where a slow natural lactic fermentation (from 2 to 4 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. • Natural black olives are of 2 types : (a) Picual black olives (b) Manzanella black olives (c) Kalamata black olives << SEE MORE >>

* Black olives are of three types : (1) Natural black olives • Natural Black Olives are harvested in winter, once naturally ripe from the tree which delivers the most healthy product; once collected, they are put into brine where a slow natural lactic fermentation (from 2 to 4 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. • Natural black olives are of 2 types : (a) Picual black olives (b) Manzanella black olives (c) Kalamata black 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. (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