Following the harvest of the olive and in cooperation with the certified laboratory of the Gioglis
Bros S.A.(based in the Faskomilia village of the Thesprotia area), and under the supervision of
our specialist executives, we standardise the product so that it reaches your table fresh and at
the quality our olive trees provide.
The green olives are harvested between the end of September and the middle of November.
The fruit is prematurely harvested and with the appropriate processing it is suitable for
consumption shortly after its collection.
The black olives are harvested between the middle of November and the middle of January. The
fruit is mature at the point of harvesting.Black olives are widespread in foreign markets with
various names depending on the area where they are harvested.
The Kalamon olive is an exceptional variety of table olive.It is harvested mature between the
middle of November and Christmas. With the appropriate processing we achieve the pickled
“etched” olive which is very popular all around the world.
Possibly the most famous olive in the world with a unique, incomparable flavour. These are
produced with great care, knowledge and traditional methods but with high standards of quality.
They can be enjoyed as a starter and are ideal in a Greek salad or a Cretan Dakos salad.
Dare to try an olive with almond.Enjoy this special flavour while simultaneously benefiting from
all the nutritional benefits of the almond. Iron, potassium, magnesium, zinc, Vitamin E,
phosphorus and fibre are all plentifully offered.
WITH RED PEPPER
Explore olives with red pepper. They are processed in machines at a high speed which creates
streaks of pepper which are then positioned into the nucleus of the olive with the appropriate
machinery. It is a fat and sweet olive and alongside the green olive can create a perfect culinary