Amfissa Olives

AMFISSA


Named after the city in the hills surrounding Delphi, the legendary home of the ancient Greek oracles, Amfissa olives are oval with a fine supple skin. This variety has the distinct characteristic of giving table olives that range in color from leafy green to midnight black and every possible hue in between. This can be achieved by varying the time of harvesting. They can be cured in a variety of ways, always giving a mild fruity flavor.

 
 

AMFISSA


Named after the city in the hills surrounding Delphi, the legendary home of the ancient Greek oracles, Amfissa olives are oval with a fine supple skin. This variety has the distinct characteristic of giving table olives that range in color from leafy green to midnight black and every possible hue in between. This can be achieved by varying the time of harvesting. They can be cured in a variety of ways, always giving a mild fruity flavor.

Curing Methods

Amfissa Olives are harvested when the fruit is close to full ripeness, between the end of October and the first days of February. Cured naturally with salt, they acquire a black/brown color.
In various forms:

  • WHOLE
  • PITTED
  • SLICED
  • CUT
  • PASTE

Packed in:

  • Plastic barrels 220 lt
  • Plastic kegs
  • Plastic jars (PET)
  • Plastic tubes / buckets
  • Metal tins
  • Vacuum bags

Amfissa Olives are harvested from October to about the middle of November. Cured naturally with salt, they acquire a blonde color.
In various forms:

  • WHOLE
  • PITTED
  • SLICED
  • CUT
  • CRACKED

Packed in:

  • Plastic barrels 220 lt
  • Plastic kegs
  • Plastic jars (PET)
  • Plastic tubes / buckets
  • Metal tins
  • Vacuum bags

Amfissa Olives are harvested from September to about the middle of October. Then the olives are treated in a diluted lye solution, acquiring a characteristic green gold color.
In various forms:

  • WHOLE
  • PITTED
  • SLICED
  • CUT
  • PASTE

Packed in:

  • Plastic barrels 220 lt
  • Plastic kegs
  • Plastic jars (PET)
  • Plastic tubes / buckets
  • Metal tins
  • Vacuum bags

Amfissa Olives are first cured naturally with salt and then darkened through oxidation. The final product has an acquired dark black color. This curing method is typical of California.
In various forms:

  • WHOLE
  • PITTED
  • SLICED

Packed in:

  • Metal Cans

Black Amfissa Olives or Green Amfissa olives (less salted product) are packed in varnished cans and pasteurized at 70-90˚C.
In various forms:

  • WHOLE
  • PITTED
  • SLICED
  • PASTE

Packed in:

  • Metal Cans
  • Glass jars

Amfissa Olives are cured naturally with salt and dried in an oven.
In various forms:

  • WHOLE with herbs
  • WHOLE without herbs

Packed in:

  • Plastic kegs
  • Plastic jars (PET)
  • Plastic tubes / buckets
  • Metal tins
  • Vacuum bags