Greek Conservolea Olives, best known as Amfisis olives are cultivated in central and western Greece as their name states. They have an oval shape and firm skin. Handpicked directly from the olive trees while they are still green in late September or early October. They treated either with costic soda in order to avoid bitterness and keep their light green color without getting dark from oxidation or just in brine in order to keep their flesh flavour, but become darker during the months.
TYPES OF PROCESSING
Conservolea olives can be processed in a variety of ways and be presented in different forms.