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Production Process

In KYNOS, dealing with olives is both a traditional and a family affair. The cultivation, harvesting, sorting and processing of olives is done with full respect for Greek nature.

 

THE PRODUCTION

1
 

CULTIVATION

The cultivation begins with the completion of the harvest. Certified laboratories with the supervision of agronomists analyze soil to find out what are our crop needs for the rest of the year. At the end of January - February we fertilize the olive trees, from March till May we prune the trees and during the summer season we water the olive trees.

In October and November is the time of ripening and tanning of the olive tree and the beginning of the harvest. The whole cultivation process is done under the supervision of TUV Hellas, which trains, informs and controls our producers on the proper cultivation of Olive and certifies our Cooperative with AGRO2.1.-2.2 every year.

2
 

HARVEST

Harvesting is a process that lasts 15 - 30 days. We use special machines, while keeping in mind to increase efficiency and at the same time minimize damage to the machine on the olive tree. We collect the fruit when it is black and mature.

3
 

SORTING

Sorting is done with special machines that distinguish quality black olive from non-quality black olive. After that, we store the olives by their size in tanks, which are made for storing the olives in accordance with European standards.

4
 

STORAGE & PROCESSING

Storage is carried out in high tech bins under the supervision of a chemical engineer. We preserve the olives in the right degrees of brine and by the process of air we ferment and unfold the olives. The olive can be packed in any type of container in a specialized olive press, which meets all ISO food specifications.

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