How olives are produced

Olives are harvested by hand not to damage them. The harvest period depends on the area where the olives grow and on the weather conditions of each year. The collection may start in September, and last up to December. This is a very painstaking and time-consuming process. The harvested crop is transported further to the factory.

After the olives arrive at the factory, they undergo a so-called calibration. Olives pass through a sieve of different sizes, from smaller to larger, and enter the tanks in accordance with their caliber. Then the calibrated olives are thoroughly washed and placed in a special alkaline solution for several months to get rid of the bitterness in the olives, as well as to reveal the taste and aroma. After all, olives plucked from a tree are very bitter and inedible. After this stage, the olives become edible. Immediately before preservation, the olives are thoroughly washed again, and then rolled into jars in a special canned brine.