Green olives from Amfissa come from the olive groves of the producers at Lianokladi, Phthiotis. These olive groves produce the edible Konservolia variety, which, in its green version, is a little smaller than the corresponding Stroggylolia of Chalcis, but rich in aroma and taste with its characteristic hard and crunchy flesh. This olive is mainly harvested by hand in early autumn and through a slow debittering process -that lasts approximately 10 months- it is left to mature, ferment and debitter so as to reach the apogee of its palatability performance approximately at the end of May, beginning of June. During these moths the olives are stored in specially designed storage spaces with stable conditions, and not in an outside space, which renders them capable to “grow” in taste and to acquire a crunchy flesh. After that, the olives are roasted through a special process which helps them highlight further the complexity of their character, and they are marinated, according to their recipe, just before they are packaged.
The first G.E.T. jar that is ready for distribution is the green olive in its initial stage, i.e. not roasted, marinated in balsamic vinegar and laurel leaves. This is a quite aromatic version of the olive with a sweet and sour taste, as its characteristic bitterness is balanced under the influence of the balsamic vinegar.