Blond Olives

The delicious table selection.

Our premium blond olives, of Halkidiki or Conservolea (Amfissa) variety, combine a large size with a juicy flesh, making them a delicious choice for the daily table.

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Harvest

Our blond olives are harvested at a mid-maturity stage, between September and October, and they are hand picked by workers on ladders and collected in plastic baskets, with great care.

In order to be approved to enter our facilities, they are thoroughly checked for disease, defects, insects, leaves, wood sticks and other foreign particles, and all fruits must have a uniform, natural colouring.

Curing process

After approved and delivered, our blond olives are submitted in a natural curing process. Submerged in salt brine, their fermentation follows its natural path, for 6 months.

This is a process that takes place under our strict tech control, where all parameters are monitored and all appropriate interventions are made, to secure our premium standards.

Character

Blond olives are a delicious choice for the daily table, especially as an appetiser.

They are oval-shaped, and their colour can be anything from light green-yellow to shades of light brown. They have a fairly firm skin and a juicy flesh, although they are not as crunchy as green olives.

Like green olives, blond olives are full of antioxidants, 10 times more than that of olive oil. They are rich in calcium, iron, magnesium, phosphorus, potassium, sodium, vitamins A and E. Moreover, they are full of tocopherols and Omega-3 fatty acids, while low in total fats. That is why they offer a shield against heart disease and cancer.