The barrelled olives of Ormylia are a unique variety. The traditional preparation and care of the nuns make these olives stand out. Their production requires an arduous and careful process. They are distinguished for their size and taste.
The olive harvest takes place in November, when they are already ripe, with the participation of the entire sisterhood. The olives are collected carefully to keep them from bruising and are then sorted one at a time. Only the big black ones and those in excellent condition are selected.
After carefully selecting and washing them, they are placed into barrels with coarse sea salt.
The olives remain in the barrels until their bitter taste has been removed. Then, they are dried and a variety of herbs is added in order to properly preserve them and give them their wonderful taste.
The nuns of the Holy Priory implement the ISO 9001 & 22000 quality assurance systems in all food production and disposal procedures.
Olives are well known as a great source of monounsaturated fatty acids. Furthermore, they provide fibre 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.