Table Olives


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Hello Olives!!

The olive fruit is a drupe which contains bitter component – oleuropein , low sugar content (2.6-6%) and high oil content (12-30%). Being a  distinctive characteristic of the olive, Oleuropein, however, has to be removed due to its strong bitter taste which makes it almost impossible to consume olives directly from the tree, therefore, they have to undergo a series of processes:

  • Oil curing – olives are soaked in oil for several months;
  • Water curing – olives are rinsed and soaked in water solution multiple times during several months;
  • Brine curing – olives are soaked in brine for up to 6 months;
  • Dry curing – olives are stored in salt for up to 6 months.


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​​Green whole and pitted olives.

Green olives are harvested during the ripening cycle. Three factors are taken into consideration:

  • Drupes have reached its size;
  • Slight change in hue from green to yellowish green occurs;
  • The flesh begins to change consistency prior to turning soft.

Content of ready to consume olives are on average as follows: 
Ingredients: olives, water, salt and acetic acid (acidity regulator); 
Nutritional facts per 100g: proteins – 1.5 g, carbohydrates – 5.0 g, fats – 18.0 g, calories – 190 .

Black whole and pitted olives.

Olives are harvested once the fruit is close to full ripeness. The colour fades during the processing, which is corrected by exposing olives to air for 2-3 days along with treatment by ferrous gluconate. This type of table olives are popular on the market due to slightly bitter taste and aroma.
Content of ready to consume black olives are on average as follows:
Ingredients: olives, water, salt, ferrous gluconate (color stabilizer);
Nutritional facts per 100 g: proteins – 1.5 g, carbohydrates – 5.0 g, fats – 18.0 g, calories – 190.


​Sliced Green Olives