Six lines, in the formats your market sells.

Each line is available whole or prepared. Choose a line for its packaging, calibres and full nutritional values.

Chalkidiki Green Olives

The large, firm green olive of the Chalkidiki variety, with a high proportion of flesh to stone and a bright green to greenish-yellow skin.

Chalkidiki variety · pitted

Pitted Chalkidiki Olives

The same Chalkidiki fruit with the stone removed — firm, crisp and mild.

Kalamon variety · fermented in brine

Kalamata Olives

Almond-shaped with a hooked tip and a glossy, deep aubergine-black skin.

Chalkidiki and Kalamon

Mixed Olives

Green Chalkidiki and black Kalamon packed together, so a single facing on the shelf carries the two Greek olives buyers ask for by name.

6 fillings

Six fillings · filled by hand

Stuffed Chalkidiki Olives

The Chalkidiki variety is among the best in the world to stuff: the flesh-to-stone ratio leaves room for a filling, and the firm flesh holds it.

Castelvetrano style · bulk drums only

Castelvetrano Style Olives

The vivid green olive that has become the most-requested in the specialty trade: large, plump and smooth-skinned, with dense flesh and a mild, buttery taste that carries almost no bitterness.

Tell us what you need to put on the shelf.

Send the line, the calibre, the format and the annual volume you are planning. We will come back with a specification sheet and a price.

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