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ΕλληνικάThese small, wrinkled olives mature naturally on the tree, without any human intervention.
They are harvested during the period from early November through mid-January, when they become fully ripe or even overripe and develop their distinct black color.
The most common way to eat sun-dried olives is to drizzle them with olive oil and sprinkle with oregano. The olives pair well with red wine or ouzo.
Sun-dried olives are also perfect as ingredients for pizza or Greek potato salad.
Black Sun-Dried Olives
These small, wrinkled olives mature naturally on the tree, without any human intervention.
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Greek fresh herbs and spices are the ideal marinade for our green olives that smell great and offer delicious flavors in your Mediterranean moments with your loved ones. Ideal snacks for salads and aperitifs.
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