Green organic olives - Amfissa - with stone from Greece in brine

Our green organic table olives of the Konservolia variety - better known as Amfissa olives - come from Larissa in the Greek region of Mani, in the south of the Peloponnese peninsula. Gently harvested and debittered in a natural way, these noble olives convince with a mild, spicy taste and a firmer pulp than dark olives. The Amfissa olive is large (weighing 5-12 g), roundish-oval, with light, crisp flesh. This darkens with increasing maturity. The skin of the fruit is elastic, with characteristic small white spots. They are harvested by hand between October and January so that they remain undamaged. Immediately after harvesting, the olives are debittered in a brine with a higher concentration (approx. 8-10%). The brine is often replaced because the salt draws the bitter substances from the olives. Finally, the olives come with a less concentrated brine (approx. 3 - 5%) and a little citric acid - this creates an unfavorable environment for bacteria and prevents the fruit from turning gray - plus a layer of extra virgin olive oil in the glass. The oil acts as a "seal" and prevents contact with oxygen, which would break down valuable ingredients and spoil the olives. Durability: Our pickled olives always come from the latest harvest and can usually be kept for 2 years after filling! Quality features: Bottled directly by the producer in our own production facility in Germany • gently harvested and carefully processed • without flavor enhancers • without artificial colors and without artificial flavors • free of artificial additives and without genetic engineering. Since it is a purely natural product, color and size differences are dependent on the harvest! Packaging: Our glasses are reusable, modern round glasses (clear glass), with a deep-drawn twist-off lid (TO 66). The glass is straight and not rounded at the bottom, which gives it a more elegant look. Later it can also be used as a herb jar, as the wide opening allows spices and salt to be removed by hand. An elegant mason jar - the lid can be heated to 100 degrees (pasteurizable) - in which about 200 ml can be filled.