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Olives are oval-shaped fruits obtained from the Olea europaea tree; a naturalized, medium-size tree of Mediterranean origin. The fruits, and oil extracted from them, have been part of important food sources for the natives around Mediterranean Sea since centuries. Ancient Greeks believed in that growing olive would bring peace and prosperity in their life since the entire population would rely upon this crop in order to secure most of the essentialities. Traditionally, olives have been viewed as a very healthy food. Beside providing energy, they compose of significant amounts of plant-derived anti-oxidants, minerals, phyto-sterols, and vitamins. Olives used as table fruits should be bigger in size and have more pulp to pit ratio. Some of olive varieties are grown especially meant for use as table fruits and pickling. Cured olives have been essential part of Mediterranean diet since ancient times, especially in the Greece, Spain and Italian households. Cured and ready to eat olives are available in the stores and all you have to do once open the jar is to give them a wash in clean water to bring down sodium content. Some prefer to cure their own olives using traditional methods and avoid commercial lye-cured (sodium hydroxide) ones for many reasons.