Natural Black Olives

• Natural black olives are harvested in winter after the fruit has fully ripened. They are then preserved in a brine solution for two to four months, a period sufficient for a slow, natural lactic fermentation process that completely removes the bitterness. The olives are then prepared using our special method to create a delicious and healthy final product, packaged in various sizes.

• Types of Natural Black Olives:

(1) Picual Black Olives

(2) Manzanillo Black Olives

(3) Kalamata Black Olives

(2) Oxidized Black Olives (California Method)

Oxidized black olives achieve their black color through an artificial oxidation process. Green olives undergo a strong alkaline treatment, and the black color is stabilized using iron (ferrous glyconate). They are then packed in special metal trays such as A10 and A12, and the trays are autoclaved to ensure a delicious, healthy, and safe product.

• Forms of Oxidized Black Olives:

(1) Whole Black Olives with Pits

(2) Sliced ​​Black Olives

(3) Pitted Black Olives