We don´t want to divulge the secrets of our herb and garlic
preserved olives!
The final seasoning adjustment to the flavour of our olives is entrusted
to our Greek friend who has 60 years of experience to fall back on and
does it with love..


If the taste of garlic is not strong enough for you, just add some more garlic cloves. On the other hand if it is too strong, divide the olives and just add more oil.
 

Good olives are like wine: the older the better!
This characteristic depends on the method of preparation and storage conditions.

Once opened, the olives in the jars and barrels must be completely covered with olive oil.
Extract the olives using only wooden or plastic utensils.
If the top olives become grey in colour - top up with olive oil straight away.
Don´t worry if you see that red-grey spots sometimes topped by a white fungus, have developed on
  some of your olives. This is a completely natural process. Just remove the affected olives, clean them
  under water, replace them and then top up with olive oil.
 
Put herbal olives in a bowl, remove the herb stems.
Peel a piece of root ginger and finely grate it, mix with red or green pepper chopped small, cumin,
lemon juice and olive oil and then stir.Cut some red or green pepper into thin strips.
Carefully mix all the ingredients together and let them soak.
 
Cut off the bottom of 2 ripe tomatoes and grate them, finely chop some fresh basil, crush a soup spoonful of peppercorns, put the garlic olives with a little of their own oil, mix it all up carefully and let it marinate.
 

Use either herbal or garlic olives as a base. Cut one green pepper
 and two or three radishes into small strips, add 10 grams of
slithered almonds, 5 grams of pine nuts and 1 soup spoonful of
chopped parsley. Mix all together. Add the juice of 1 lemon, 5cl
of olive oil. Blend it well and mix with the olives.
Should be eaten in a few days as the fresh ingredients will spoil.

Tip: The brine from the garlic and the herbal olives can be used in salads, sauces and dips.