• [Translate to Englisch:] Oliven

Olives

Assortment

  • Façon grecque
  • Gaeta
  • Kalamata
  • Nocellara
  • Picholine
    • whole
    • halves
    • slices
    • paste
    • dices
      • stuffed with pepper and other pastes
      • unpitted/pitted
      • green/black

Can: 2.000 – 2.350 g ndw
Pouches: upon request
Bucket: upon request
Drum: 100 – 185 kg
Frozen: 10 kg

We also offer this article in organic quality.


The olive is a Mediterranean stone fruit from the olive tree (Olea europaea).
Unripe olives are green, while ripe olives are black or violet/brown. Because of their bitterness, raw olives are not palatable. To make them edible, they must be fermented or cured in water, lye, or brine  to remove the bitter substances. “Real” black olives are fully ripened green olives. The black olives available in stores are often green olives that have been dyed black with ferrous gluconate.

Origin

Olive trees (today’s cultivars) grow in all regions around the Mediterranean, even around the Black Sea, and in similar climates in North and South America, Australia, South Africa, and Japan.

The world’s largest olive producer is Spain with around 200 olive cultivars.

Harvest period

From mid-October to March (depending on the growing region).  

Production

Olives are washed, cleaned, sorted by size (caliber), pitted according to the respective specifications, stuffed, or sliced. They are preserved in cans, jars, vats, buckets, or bags, or are individually quick frozen (IQF). 

Information

We offer whole, pitted olives, sliced or diced olives, and stuffed olives in various sizes from numerous countries of origin. 

Uses

In salads, in ready-to-eat meals, on pizza, in baked goods, for antipasti, etc.

Contact persons

Mr. Eicke Bittner
Department head Industry
Phone: +49 421 5239-47242
Fax:      +49 421 5239-47146
E-Mail