The olive (also known as the table olive) and the valuable oil extracted from the fruitâ??s flesh are the two rewards of the olive tree. Before they can be consumed, all olives, whether green or black, must be processed.Olives mature on the tree and can be harvested as green table olives when young or allowed to ripen on the tree. Ripe olives are also harvested for food processing, but if they are to be utilized for oil, they are left on the trees even longer.
Many pairs of hands and eyes guard the quality of olive processing. Touch is used to track every step of the process, from plucking olives in the grove to hand-culling olives on the shaker table. All other processes are closely monitored. Taste tests ensure the crunch of cured olives and the blending of tastes, and chemistry is regulated by relatively basic instruments.
Olives and olive oil are healthy meals that supply vitamins, minerals, and other nutrients, according to medical studies.
The name "Valdenvero" comes from the town of VALDepeas and ENVERO meaning the optimum degree of maturation of the olive. The olives are picked during the early harvested from the beginning of October and November. It is a fresh seasonal product that cannot be found at other times of the year.
We use very special techniques focussing on quality rather than quantity for Valdenvero, reducing the yield. This results in an exclusive, unique and excellent quality of Spanish olive oil
Our Export Vision is providing a high quality product comparable in quality with similar global products, matched with the specifications of local and global health, and manufacturing the highest quality raw materials.
Provide competitive prices to the agents which help them to invade the markets and achieve the desired goals.
The flexibility in the manufacturing of packaging and sizes according to the needs and the taste of the consumer of each market.
Providing a distinctive logistic services through the export department staff whom have experience and high efficient.
Client Support: Marketing and logistical.
We have all types of olives
Green olives (whole, pitted, sliced & stuffed)
Natural black olives (picual, Manzanella&Kalamata)
Ripe oxidized black olives (whole, pitted &sliced)
All types of pickles
-we have all types of packages
1- Plastic packages ( 150 kg drums , 10 kg pails ,.......)
2- Metallic tins (1560 gm, 2500gm)
3-glass jars
Looking forward for your response, and as well as to develop a good business relationship between both parties.
Any of your inquiry will receive our prompt attention.
For more details, please kindly contact us.
Green olive/ Fresh olive/ Pitted Green Olives/ Sliced Green Olives
specifications
type: olive
style: fresh
product type: tropical & sub-tropical fruit
variety: manzanilla
color: green
cultivation type: organic
maturity: 100%
size (cm): 90
weight (kg): 0.400
place of origin:SA
brand name:pitted green olives
packaging details: in bottles
fresh green chalkidiki olives
size: from superior (261-290) up to s.s.mammoth (70-90) all sizes
type: pitted ,whole ,sliced, stuffed with garlic,almond,pimento,natural pepper,sundried tomato,jalapeno,pickled cumcumber,anchovis...
best quality vs best price from new harvest
also available (kalamata olives,baked olives,marinated olives,,,,,,)
kalamata olives, green and black olives and amfissis olives. whole, pitted or stuffed with red pepper, almond or garlic
original kalamata olives, green and black olives and amfissis olives. whole, pitted or stuffed with
red pepper, almond or garlic. we can supply you all types of olives, as from s.s mammoth 71-90,
to jumbo 181-200, at large quantities, superior quality, excellent service and at outstanding prices.
packing is always up to the customers desire. for further information please ask our current product
catalogue.
"Technical features:
Area of production: The slopes of a Mount Etna and Simeto Valley; Planta- tion height: 500-800 mt on sea level; Free acidic content % of oleic acid: from 0.10 to 0.40;
Tasting notes
Colour: veiled, opalescent with intense green shades; smell: mildly fruity with slightly grass scent; taste: lightly bitter and pungent, with tomato aftertaste Variety of olives blended: Nocellara dellâ??Etna, Biancolilla and tonda Iblea; ripening at the harvest: turning dark; harvest method: by hand with the nets; Milling method: integral continuous cycle system, within 24 hours lt; best to consume: raw especially with roasted meats from harvest
Packaging: bottle 0.25-0.50-0.75 lt, on request tin 0.50/1/3/5 l"
The name "Valdenvero" comes from the town of VALDepeas and ENVERO meaning the optimum degree of maturation of the olive. The olives are picked during the early harvested from the beginning of October and November. It is a fresh seasonal product that cannot be found at other times of the year.
We use very special techniques focussing on quality rather than quantity for Valdenvero, reducing the yield. This results in an exclusive, unique and excellent quality of Spanish olive oil
The name "Valdenvero" comes from the town of VALDepeas and ENVERO meaning the optimum degree of maturation of the olive. The olives are picked during the early harvested from the beginning of October and November. It is a fresh seasonal product that cannot be found at other times of the year.
We use very special techniques focussing on quality rather than quantity for Valdenvero, reducing the yield. This results in an exclusive, unique and excellent quality of Spanish olive oil
The name "Valdenvero" comes from the town of VALDepeas and ENVERO meaning the optimum degree of maturation of the olive. The olives are picked during the early harvested from the beginning of October and November. It is a fresh seasonal product that cannot be found at other times of the year.
We use very special techniques focussing on quality rather than quantity for Valdenvero, reducing the yield. This results in an exclusive, unique and excellent quality of Spanish olive oil
The name "Valdenvero" comes from the town of VALDepeas and ENVERO meaning the optimum degree of maturation of the olive. The olives are picked during the early harvested from the beginning of October and November. It is a fresh seasonal product that cannot be found at other times of the year.
We use very special techniques focussing on quality rather than quantity for Valdenvero, reducing the yield. This results in an exclusive, unique and excellent quality of Spanish olive oil
The name "Valdenvero" comes from the town of VALDepeas and ENVERO meaning the optimum degree of maturation of the olive. The olives are picked during the early harvested from the beginning of October and November. It is a fresh seasonal product that cannot be found at other times of the year.
We use very special techniques focussing on quality rather than quantity for Valdenvero, reducing the yield. This results in an exclusive, unique and excellent quality of Spanish olive oil
The name "Valdenvero" comes from the town of VALDepeas and ENVERO meaning the optimum degree of maturation of the olive. The olives are picked during the early harvested from the beginning of October and November. It is a fresh seasonal product that cannot be found at other times of the year.
We use very special techniques focussing on quality rather than quantity for Valdenvero, reducing the yield. This results in an exclusive, unique and excellent quality of Spanish olive oil
The name "Valdenvero" comes from the town of VALDepeas and ENVERO meaning the optimum degree of maturation of the olive. The olives are picked during the early harvested from the beginning of October and November. It is a fresh seasonal product that cannot be found at other times of the year.
We use very special techniques focussing on quality rather than quantity for Valdenvero, reducing the yield. This results in an exclusive, unique and excellent quality of Spanish olive oil
The name "Valdenvero" comes from the town of VALDepeas and ENVERO meaning the optimum degree of maturation of the olive. The olives are picked during the early harvested from the beginning of October and November. It is a fresh seasonal product that cannot be found at other times of the year.
We use very special techniques focussing on quality rather than quantity for Valdenvero, reducing the yield. This results in an exclusive, unique and excellent quality of Spanish olive oil
The name "Valdenvero" comes from the town of VALDepeaas and ENVERO meaning the optimum degree of maturation of the olive. The olives are picked during the early harvested from the beginning of October and November. It is a fresh seasonal product that cannot be found at other times of the year.
We use very special techniques focussing on quality rather than quantity for Valdenvero, reducing the yield. This results in an exclusive, unique and excellent quality of Spanish olive oil
The name "Valdenvero" comes from the town of VALDepeas and ENVERO meaning the optimum degree of maturation of the olive. The olives are picked during the early harvested from the beginning of October and November. It is a fresh seasonal product that cannot be found at other times of the year.
We use very special techniques focussing on quality rather than quantity for Valdenvero, reducing the yield. This results in an exclusive, unique and excellent quality of Spanish olive oil
The name "Valdenvero" comes from the town of VALDepeas and ENVERO meaning the optimum degree of maturation of the olive. The olives are picked during the early harvested from the beginning of October and November. It is a fresh seasonal product that cannot be found at other times of the year.
We use very special techniques focussing on quality rather than quantity for Valdenvero, reducing the yield. This results in an exclusive, unique and excellent quality of Spanish olive oil
The name "Valdenvero" comes from the town of VALDepeas and ENVERO meaning the optimum degree of maturation of the olive. The olives are picked during the early harvested from the beginning of October and November. It is a fresh seasonal product that cannot be found at other times of the year.
We use very special techniques focussing on quality rather than quantity for Valdenvero, reducing the yield. This results in an exclusive, unique and excellent quality of Spanish olive oil
The name "Valdenvero" comes from the town of VALDepeas and ENVERO meaning the optimum degree of maturation of the olive. The olives are picked during the early harvested from the beginning of October and November. It is a fresh seasonal product that cannot be found at other times of the year.
We use very special techniques focussing on quality rather than quantity for Valdenvero, reducing the yield. This results in an exclusive, unique and excellent quality of Spanish olive oil
