The Kalamon variety Olive

Cultivation of olive trees goes back to the biblical times. Kalamata olives is a variety primarily found in Greece, intrinsically associated with premium quality. With their conical-cylindrical shape and curved finish at the top, Kalamata olives have played a key role in the human diet for thousands of years. Renowned for their distinct flavor and nutrients, it is no secret that doctors and dieticians call it one of the healthiest foods on earth high in sodium, rich in healthy fats, containing a natural antioxidant.

Process

Step 1

In the off-season months of January - August, pruning and soil management are key components to ensure trees get the right amount of sun exposure and the soil is fertile enough to feed them properly.

Step 2

Harvesting period is typically from October - December. Once at full maturity, we hand-pick the olives one by one to protect the delicate flesh. Hand-picked olives are then placed into buckets to be transported to the storehouse.

Step 3

At the storehouse, olives are laid on a bench to go through a second thorough quality-filtering process. They are then grouped by size using the traditional "dialogeas" equipment.

Step 4

In the final production step, olives are stored within large buckets of salty water to preserve temperature and adjust the fruit's bitterness.

Production

We produce on average up to 50 tonnes per year of premium Kalamon variety olives, and can satisfy demand in excess of 100 tonnes through our partnerships with local affiliates in the Pelion region that offer Kalamon variety olives of matching quality to ours.

Our primary production comes from 1,200 Kalamon variety olive trees spread across 15 acres of fertile land in Kato Lechonia, Pelion.