Processing the new harvest of “Throumpa” olives
After harvesting, the black Chalkidiki olives are transported to the processing area where they are washed and placed in large separate bins. The bottom of the bin is covered with a layer of coarse salt. On the top of this layer is placed a layer of olives and then again a layer of salt.
The olives are remained into the salt for about 2-3 months in order to drain well and take away bitterness. Then, they are sifted from the salt and washed with vinegar. After they are drained, they are dipped with olive oil and oregano. Finally they packed into jars and vacuum.