Olives

Our olives are picked  by hand with great care to avoid damaging the fruit. They are singled out according to strict criteria, washed and put in closed containers in salt-water over several  months. Thereby they are neither notched nor squashed so that  there valuable substances are preserved.

This process varies, depending on the type of the olive, between three and twelve months. During this whole period they undergo systematic controls, so that they fullfil the highest standars of quality. With this protective, natural method of processing our olives retain all their organoleptic substances as well as their high nutritional value.

ATRAPOS’ green olives were awarded with the bronze medal at the 1st table olive competition organized in Athens by the European Network for Regional Development.

New in our product range, the Demeter-Gourmet series in 260 ml glass jar (Amfissa green and Kalamata varieties)

Amfissa olives green
Amfissa olives green
Amfissa olives dark
Amfissa olives dark
Kalamata Olives
Kalamata Olives