The renowned THROUMBA 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 largest ones that are completely black and in excellent condition are selected.
After carefully selecting and washing them, they are placed into pallet tanks between layers of coarse sea salt, creating the right environment for their preparation.
The olives remain in the salt until they have been well drained of all their liquids and the bitter taste has been removed. Then, a variety of herbs and extra virgin olive oil will be added in order to properly preserve them and give them their wonderful taste.
The nuns of the Holy Convent 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.