The table olives proposed by the family are the famous Kalamon olives and the green ones in this category are mainly Amfissa olives and less those of Halkidiki. All are processed naturally and without removing the pit, an option strictly linked to avoid adding preservatives. The ingredients used to process them are water, extra virgin olive oil, sea salt, wine vinegar and herbs. A few words about the Greek varieties that are used but also about their importance: The Kalamon olive tree took its name from the city of Kalamata, the capital of Messinia. Of course, its production takes place all over Greece. They are collected by hand and only when they are fully ripe. It is the most widespread award-winning Greek variety internationally and synonymous with exceptional quality. Rich in antioxidants, vitamin E and A, low in calories and does not contain animal fats. The Amfissi olive tree Conservolea took its name from the homonymous city in central Greece and constitutes 25% of the annual table olive produced in the country. In 1950-1970 it was the main table olive in Greece. Their characteristic is that they are medium in size, close to the shape of Kalamon and are collected before they mature by hand. Rich in antioxidants, vitamin E and A, low in calories and does not contain animal fats. The Halkidiki olive tree takes its name from the homonymous city of northern Greece and constitutes 50% of the annual table olive produced in the country. Their characteristic is that they are very large in size and are collected before they mature by hand. Rich in antioxidants, vitamin E and A, low in calories and does not contain animal fats.