Olive Production process

Γηραιότερη ελιά

Green Olive Origin

01/06

The green Chalkidiki olive has its roots in Hellenistic period. The well-known Green Olives of Chalkidiki come from kind Olea europea, with about 130 olive varieties, of which 50 are the most famous. These are table olive varieties, that grown exclusively in Chalkidiki.

Harvesting process

02/06

The olive fruit is ready to harvest between September and October. People only harvest it with bare hands, one by one. As a result, the workers ought to be extremely careful while collecting the fruit so as not damage it. That way the final product reaches the consumer as perfect as it grows.

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Pretreatment of olives

03/06

The production process of olives continues, when they are placed in boxes, containing 23 to 25 kilos each and they are gathered inside our facilities to be processed. They are being size-classified through a machinery and put again in much bigger containers of 450 kilos. The machinery used to clean olives and separate them from the brunches or leaves and also classify the fruit in different size categories is of high standards.

Olive process

04/06

After this stage, the olives are finally placed inside 12.000 liters capacity tanks. They are then processed differently depending on the desirable outcome.

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Processing methods

05/06

There are two methods of processing green olives;

in which potash (sodium or potassium hydroxide) is inserted into the tanks and the olives become non-bitter. At the initial stage, that is when the potash is first inserted into the olives, they are washed with clean water every 8 to 12 hours for several times to completely clean the product. When the last wash is completed, the brine is inserted into the tanks, which has pH between 2.5 to 4. The acidification of brine is done by the addition of citric acid and lactic acid. With this method, the maturing of the product lasts about 3 months until the fruit has its unique characteristics that make it famous in all the world.

in which traditionally the olives become non-bitter with several washings of clean water. Then, brine is added and they allowed to ferment naturally until they have their organoleptic characteristics. A similar method is followed in the engraved and broken olives.

Promotion stage

06/06

After the ripening process, the olives are pumped from the tanks, re-sorted and classified into categories, are imported into 220liter barrels suitable for foods, or packed according to the requirements of the customer. Now the product is either ready for consumption or ready to be pitted and to fill with various products such as almonds, peppers and garlic, depending on the consumer’s preferences. This completes the production process of the product.

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