Frequently Asked Questions

Are olives edible right off the branch?

While olives are edible straight from the tree, they are intensely bitter. Olives contain oleuropein and phenolic compounds, which must be removed or, at least, reduced to make the olive palatable.


How are olives treated?

There are a number of ways that an olive can be treated, though it is more like a fermentation process. At its simple definition, the treating process is the conversion of the olive’s natural sugars into lactic acid and the leeching out of the bitter chemical compounds (oleuropein and phenols).
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Why are some olives pasteurized?
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Pasteurization is a way of heat treatment, which helps us to produce low-salt products (2%) that will be maintained for a reasonable period of time. In addition, pasteurization makes it easier to process or package the products later, as the fermentation is inhibited and helps us to prevent inflation. It also makes desalination unnecessary. We, in Olea Company, are following the new health trend for low salt products, which contribute to the production of olives with better organoleptic characteristics (intense flavor, aroma, etc.) and improving the health of the consumer.


Are there only 3 types of olives from Greece?
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Halkidiki, Kalamon and Conservolea (Amfissis) olives are just the three most popular types. There are hundreds of olive subspecies in Greece.
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How are olives from Greece cultivated and produced?
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Our olives are the result of more than one hundred years of agricultural know-how. They are grown in huge olive groves, benefitting from mild Mediterranean climate conditions. To protect the olives from damage, farmers pick them by hand. Some are used for olive oil production, and others go through a fermentation process to preserve their full flavor, aroma and color. These are served as delicious table olives.


How are olives from Greece different from others?
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The Greeks were the first people to cultivate the olive in the European Mediterranean area, so the olive has played an important role in Greek culture. Due to the particular soil and climatic conditions (large number of microclimates across the country and many days of sunshine), olives from Greece have a high nutritional value, are rich in antioxidants and are considered among the best in the world. Olives from Greece are particularly popular as table olives, because they are carefully selected by hand, having a middle-class fat content, a great proportion of flesh to kernel, dense flesh and delicate skin. In addition to their excellent organoleptic characteristics, olives from Greece are recognized throughout the world for their different varieties. They can be used for many different recipes and occasions.