Alopix Salt Cured Halkidiki Olives

Salt cured halkidiki olives.
Green olives of Halkidiki are harvested in September. The olives are collected by hand from the trees, carefully and one at a time, so as not to damage them. Then they are sorted according to size and quality, washed, and placed in large barrels, which are filled with salt. The olives remain in these barrels until fermentation is complete. With fermentation complete, we open the barrels and spread the olives out for 3 days, it is during this 3 day period that the olives turn black and are ready to be packaged and consumed.

The same technique of fermentation has been used in Greece since ancient times. With the Ancient Greeks fermenting their olives with salt in clay jars.

Olives are well known as a great source of monounsaturated fatty acids. Furthermore, they provide fiber and minerals to our body and they are a source of vitamin E, which is a natural antioxidant. It is also believed that vitamin E protects cell membranes from damage and fights osteoporosis.

*Each 300g bag of olives has 30-40 salt cured olives*