Whole green olives seasoned spicy

The whole green olives with large pits of the “Kalcidikì” variety come from the Chalkidiki region in northern Greece.

When ripe, after several months in natural brine, they are green to light green in color.

These olives, with fleshy and crunchy texture, are ideal for consumption as appetizer, side dishes or in snacks.

PACKAGING

Crushed green olives seasoned sweet

The crushed green olives we use for seasoning come from various origins and varieties.

For 90%, we use Italian olives from Sicily: the “Giarraffe” variety from the Belice Valley in Trapani, the “Nocellara Etnea” variety from the Catania area at the foot of Etna, and a small amount from the “Kalcidiki” variety from the Chalkidiki region in the northern Greece.

These varieties turn yellow to straw yellow when ripe.

The olives are seasoned according to our traditional recipes, in various vay to tantalize and satisfy even the most discerning palate.

They are fresh and ideal for appetizers, as main courses, or for snacks

PACKAGING

Sweet seasoned whole green olives

The whole green olives with large pits of the “Kalcidikì” variety come from the Chalkidiki region in northern Greece.

When ripe, after several months in natural brine, they are green to light green in color.

These olives, with fleshy and crunchy texture, are ideal for consumption as appetizer, side dishes or in snacks.

PACKAGING

Crushed green olives seasoned spicy

The crushed green olives we use for seasoning come from various origins and varieties.

For 90%, we use Italian olives from Sicily: the “Giarraffe” variety from the Belice Valley in Trapani, the “Nocellara Etnea” variety from the Catania area at the foot of Etna, and a small amount from the “Kalcidiki” variety from the Chalkidiki region in the northern Greece.

These varieties turn yellow to straw yellow when ripe.

The olives are seasoned according to our traditional recipes, in various vay to tantalize and satisfy even the most discerning palate.

They are fresh and ideal for appetizers, as main courses, or for snacks

PACKAGING

Pitted green olives seasoned spicy

The pitted green olives we use for seasoning are from the “Nocellara Etnea” variety from the Etna area in Catania, and the “Kalkidikì” variety from the Chalkidiki region in northern Greece.

After several months in natural brine, these olives are pitted.

They turn from green to light green and are meaty and crunchy. Ideal for appetizers, side dishes, or snacks

PACKAGING

Pitted green olives seasoned with sweets

Whole green olives with large stones of the “Kalcidiki” variety come from the Chalkidiki region in northern Greece.

When ripe, after several months in natural brine, they are green to light green in color.

These olives with fleshy and crunchy pulp are ideal to be eaten as an appetizer, as a side dish or in aperitifs.

PACKAGING

Pitted crushed green olives seasoned with sweets

PACKAGING

Mix of olives with pickled vegetables

Olives source from Italy and the Mediterranean basin.

It is a mix of colors and flavors, enriched with the addition of pickled vegetables, making a hearty dish to serve as an appetizer or at aperitifs

PACKAGING

Pitted crushed green olives seasoned spicy

PACKAGING