From the moment of the harvest until the time we sell, Crespo Olives undergo a long and painstaking process, during which they acquire their full quality and flavour.
Then, the process differs according to the style of olives:
First, the Green Olives. Crespo harvests them starting in the month of September and their highly experienced staff sort them.
Then, once their stems are removed they remove their natural bitterness. Finally they keep them underground tanks at a constant temperature.
Then, black Olives remain on the tree somewhat longer, until they take on a rosy glow, the first sign of ripening.
Finally, they are harvested at this stage, then ripened in vats to produce a handsome, round and glossy Black Olive.
The olives used for Crespo Greek-style Dry Black Olives are left to ripen on the tree, in the sun.
They harvest the olives only when reached full maturity. When they are glossy black, heavy with natural oil. Finally, they dry them with salt to produce the“Greek-style” olives. Their texture is full and smooth with a characteristic wrinkled appearance.
Enjoy Crespo Olives as an appetizer with a glass of Rosé wine. Use the black Greek Olives to homemade a delicious Tapenade . Last But not least, the green seedless olives will be perfect as a topping on your homemade pizza! Bon Appétit!
About the Brand
Crespo Olives is a family-owned company founded in Europe over 70 years ago by the Crespo brothers.
The Crespo family’s experience and love of olives are the key to the renowned “Crespo” quality, now exported all over the world and acclaimed by even the most demanding critics. The Crespo family stand behind all of their products, as they do.
Indeed, they focus on tradition, quality and meeting the needs of its customer. Crespo is now a leading international supplier. They export table olives around the world to countries such as Britain, France, USA and now New Zealand.