Green Olive Processing Methods:

(1) The Spanish Method:
After harvesting, the olives are treated with an alkaline solution for a short period to remove bitterness. They are then preserved in a brine solution for two to three months, a sufficient time for slow, natural lactic fermentation, which completes the bitterness removal process. The olives are then prepared using our special method to obtain a healthy and delicious final product packaged in various sizes.

(2) The Traditional Egyptian Method:
After harvesting, the olives are treated with a brine solution containing 10-12% table salt.
They are then preserved for three to four months until the olives are suitable for oxidation or further chemical processing.

Types of Olives

(1) Ajizi Green Olives

(2) Picual Green Olives

(3) Manzanillo Green Olives

(4) Apple Green Olives

Shape of Olives
Green olives, as a final product, can be in several forms:

(1) Whole green olives with pits

(2) Pitted green olives

(3) Sliced ​​green olives

(4) Stuffed green olives (carrots/red peppers/garlic/almonds)