The range

Chalkidiki and Kalamon olives, under our own label.

Whole, pitted or stuffed — open any 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.

Open the size guide See packaging & palletising

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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