Kalamon variety olives are harvested in November, with the participation of the whole sisterhood. The olives are collected by hand from the trees, carefully and one at a time, so as not to damage them and cause them to soften.
They are then sorted by size and quality, washed, and placed in large barrels, where they are debittered. They are then placed in brine and organic vinegar, to mix the flavours and aromas throughout the duration of their preparation.
Kalamon variety olives of the Convent of Ormylia undergo natural fermentation with no chemical ingredients. They are not sliced, so they retain their rich taste.
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.
The nuns of the Holy Convent implement the ISO 9001 & 22000 quality assurance systems in all food production and disposal procedures.
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