These unique, organically certified, traditional olives are so delicious it is hard to believe that they have not been heat treated at all. The method used for producing these Throuba olives is also highly specific to this type of olive. Unlike most olives produced in Greece and around Europe Throuba Olives have not been cured in a salt water brine for long periods of time, which allows the olive to absorb the salt.

In part, this is because the Throuba olive actually ripens while still on the tree thanks to Phoma Oleae a naturally occurring microflora; it has a bittersweet taste and can be eaten straight from the tree.  On the island of Thassos where the Throuba olive comes from the traditional method of debitteration which has been used for centuries continues to be used today:

The olives are picked when ripe and black in colour, they are washed in mountain spring water that comes from the nearby mountain village of Kazaviti. Following a fine selection process whereby the best olives are selected the olives are then layered in large tanks with untreated Sea salt which enables the water and bitter taste to be drawn out. Olives absorb water and if there is salt in that water they will absorb that too. In the Throuba process the water is drained, which means the olives are not sitting in their own water, therefore not able to absorb the water or excess salt, yielding an olive with less salt and mountains of taste. The olives are then rinsed in spring water again before being lighty coated in organic cold-pressed sunflower oil.

These olives are blacker than black and meaty in texture. Their taste is sensational I am so pleased to have discovered my little friend Velouitinos and his olives and to have the opportunity to share them with you.

*Certified Organic by Bio Hellas

Ingredients:
Raw Black Throuba "Date" Olives*, Sunflower Oil 2%*, Sea Salt 1.8%.

Please select from the following pack sizes:

• 1 x 360g bag £7.99
• 3 x 360g bag (1080g in total) £21.99 MULTI SAVE*
  *saving of £0.66 per bag