Victoria OlivesPrivate label
Most of what we pack leaves Greece under someone else's name. We produce to your artwork and your specification, and handle coding and the legal declarations for your market.
Private label
Choose the line, the calibre and the format. We confirm drained weight, brine and shelf life in writing.
We produce a pre-production sample against that specification for your approval, before any volume is committed.
Send print-ready artwork, or work from our template. We apply it and add the coding and declarations your market requires.
Full pallets or full containers, built to the published palletising plan, with the documents your quality team files.
How we work
What a buyer pays for is consistency — the same calibre, the same firmness and the same drained weight in every carton, season after season. These four steps are what hold it.
Chalkidiki fruit is harvested green, between mid-September and mid-October. Kalamon fruit is picked later, once it is fully ripe and black.
Chalkidiki olives are cured Spanish style. Kalamon olives are fermented in brine with no lye and no additives — the slower method the variety needs.
Fruit is sized to the published scale in pieces per kilogram, so the calibre you order in spring is the calibre that arrives in autumn.
Brine strength, drained weight, headspace, lidding and lot coding are agreed in writing before the first production run.
