Pat and Lina ferment their olives for at least 3 months before selling them. This traditional, Italian way of preserving olives ensures excellent flavour, without the use of any chemicals. They are then stored in a sea salt brine.
The first olives to be ready to sell from this year’s harvest are the koroneiki, which are picked either green or black. (The kalamata is a later olive). I have chosen to sell the green koroneiki because it is so different to the black kalamata we have all been enjoying from last year’s crop. The flesh of this green olive is firm and the flavour excellent.
The koroneiki olive has high levels of polyphenols (antioxidants) and, when picked green, has the highest levels of any olive. It is the leaves of this olive tree that are used to make olive leaf extract, a substance reputed to have a range of health benefits which you can read about here.
The first barrels have arrived this week and I can’t wait to take them to the market!