The olives are picked when ripe and black in colour, they are washed in mountain spring water that comes from the nearby mountain village of Kazaviti. Following a fine selection process whereby the best olives are selected the olives are then layered in large tanks with untreated Sea salt which enables the water and bitter taste to be drawn out. Olives absorb water and if there is salt in that water they will absorb that too. In the Throuba process the water is drained, which means the olives are not sitting in their own water, therefore not able to absorb the water or excess salt, yielding an olive with less salt and mountains of taste. The olives are then rinsed in spring water again before being lighty coated in organic cold-pressed sunflower oil.
These olives are blacker than black and meaty in texture. Their taste is sensational I am so pleased to have discovered my little friend Velouitinos and his olives and to have the opportunity to share them with you.
*Certified Organic by Bio Hellas