Selected, large Greek olives with a stone ripen naturally on trees, after which they are carefully harvested and cooked according to traditional Greek recipes. Pasteurization, vinegar, dyes and preservatives are not used in the canning process. As a result, we get a completely natural and delicious product rich in fatty acids and vitamins. Amfissa - dark olives cultivated in the town of the same name to the north-west of Delphi. Today, Amfissa olives are cultivated in the central regions of mainland Greece, and they owe their name to the Amfissa Valley, where picturesque olive groves and small cozy beaches are located. Nearby are the famous Delphi, where in ancient times the famous Oracle of Delphi lived and apparently enjoyed local olives. This variety has a thin skin that easily separates from the bone and juicy flesh. Greek olives of the Amfissa variety are quite large — from 5 to 12 grams, have a rounded shape and elastic flesh inside. They are used equally for both salting and oil production. The taste has a hint of nut, slightly sweet. The special elasticity of the thin skin of olives of this variety contributes to sufficient resistance to mechanical damage, which is very appreciated when salting. Traditionally, Amfissa olives are soaked in a solution of sea salt and olive oil. This method of salting allows you to store olives for a long time without loss of taste. For increased resistance to cold, undemanding watering and special fertility, Amfissa was nicknamed the queen of olives. The harvest period lasts from November to December, in some areas olives ripen to black color by January. An interesting fact is that 90% of the olive harvest in the world goes to the production of olive oil, the remaining 10% are preserved, only those that are considered table olives and are of the best quality. Manufactured in accordance with the specification for olives and olives, production is certified according to EN ISO 22000:2018, STO-44251051-001-2020