So, for the Green Smashed Olive (KLASTADA, name derives from the ancient Greek word "klazo" ie smash) the method we use to get the bitterness out is the stay of the olives in drinking water with frequent water changes, and then putting them in a little saline, that is acidic, with aromatic plants.

For the Black Olive "Throumba of Thassos", the mature olive production process is the same that had our ancestors, ie putting the olives in salt, draining the fluids and then washing them, so that the salt content is very small (2 -3%).

For the production of edible unsalted Black Olive "Throumba of Thassos" we did the reproduction conditions of nature and thus have edible savory with 0% added salt. For this product we have gotten a patent from Hellenic Industrial Property Organisation.