Back in our farm, the time has come for the Koroneiki olives to be picked. The Koroneiki olive, the “royal” type, is highly praised for its exquisite taste and texture of olive oil.

Our harvest begins when the fruit is still green and unripe because these olives have been proved to have the highest levels of antioxidants and polyphenols, essential to maintain a balanced healthy diet.

It is now the time of the year for the First Harvest olives to be picked. First Harvest olives are made from unripe Kalamata olives while they are small and still green and full of nutrients! The unripe olives are much more difficult to pick by hand than when ripe, so the process is quite laborious. After picking, the olives go through a stringent selection process by hand and eye. This is to remove damaged olives, which could spoil both the quality and the flavour of our delicious olives. 

These olives will be kept in special barrels for the fresh water curing process to begin. The result is always very rewarding but we have to wait from 6 to 9 months. Our natural curing process is a closely guarded family secret that requires dedicated and constant observation. Then they are marinated in organic extra virgin olive oil and homemade vinegar, to give a unique, intense, slightly bitter flavour and crunchy texture!

We love these baby Kalamata olives and they are also extremely healthy for you!

This simple recipe is perfect for an outdoor lunch in the park.

Serves: 4

1 red onion finely chopped
1 kg waxy potatoes
200g  (1cup) Kalamata olives
3 tbs capers
a handful of parsley chopped
½ C extra virgin olive oil

Place the chopped onion into a bowl with salted water and leave for 30 minutes while you prepare the potatoes. This will make the onion softer and more digestible.

Boil the potatoes for about 20 minutes until they are cooked but not falling apart. Drain well. It is easier to peel them while they are still warm. Cut into chunks. 

Rinse the onion and drain well. Add to the potatoes, together with the rest of the ingredients. Add the oil last or closer to service time. You may also add other ingredients to your choice, such as feta cheese or anchovies.

Oliveology 21C, one of our speciality oils, is wonderful with this salad. Together with our natural olives, this dish makes a delicious and wholesome boosting lunch!

Early November in the Taygetus mountains. The Kalamata olives are maturing to a delightful light brown colour. These olives are never allowed to fully ripen. When semi ripe they are concentrated in more nutrients and have a more intense flavour. These olives will be the basis of our Mid Harvest range.

The Kalamata olive harvest will finish by the end of November, when we will be getting ready to start picking the Koroneiki olives.