Konservolia Rovion

This table olive is obtained from olive trees of the Konservolia variety grown within the  Rovies municipality in central Greece. The weather conditions and soil in this area are perfect for olive cultivation. Traditionally, these olives are harvested by hand and transported to a processing plant.

In order to make them less bitter, they are doused in a solution of caustic soda for twelve hours. Afterwards, they are placed in a brine with added lactobacillus bacteria to ferment. The pleasantly sweet flavor and fruity aroma of these olives have made them quite popular, and they can be found served on appetizer platters with cheeses or sliced over salads and pasta.