Achilles Olive Farms

Our Production…

Raw olives are bitter and require processing in order to become suitable for consumption. Processing should be conducted under good sanitary practices in order to maintain all ingredients and comply with all necessary chemical and microbiological standards. Processing affects the concentration of the major compounds, depending on the type of olive. For high quality table olives the following requirements are important: good quality water, excellent quality of raw olives and excellent quality of the additives used. So the flavor and the taste of processed olives depends on the variety, fermentation conditions, and packing solutions such as vinegar, olive oil and flavorings.

Our products are:

  • “Conservolea Stylida”variety
  • “Kalamon type” variety

Both of them are naturally black-ripe olives processed in brine (Greek-style table olives) for the above main reasons:

  • It is eco-friendly (with low water requirements),
  • It does not kill the natural microflora on the olive fruit (as other methods do)
  • It keeps higher residual phenolic levels