Evi Prodromou and her husband Yannis Prodromou are the couple behind family business, Yanni’s Olive Grove, harvest their olives in Nea Potidaea, Chalkidiki, in sun-drenched northern Greece. Over 6,000 wild olive trees flourish on their waterfront estate, where olives are picked by hand, starting in early September when the olives are young.
These tasty and ready to eat handy packets of green olives have a firm, crisp texture and exude a wonderful fresh flavour with a little sweetness thanks to the addition of sundried fruit. Completely liquid free, they are the perfect no mess, healthy and delicious snack.
Characteristics
- Halkidiki green olive variety pitted and halved
- 100% natural
- Low salt and sun dried
- Liquid Free
- No preservatives
- No added sugar
- Gluten and lactose free
- Keto, paleo and coeliac diet friendly
Ingredients
Green halkidiki olives (34%), cranberries (33%), currants (33%), salt, ascorbic acid, acetic acid, citric acid.
Taste and Aroma
Fresh, fruity and juicy.
Production
The large sized fresh harvested green unripe olives (for the green snack) and the semi black olives (they are at the stage after the green, but not matured and being black and soft, they are used for the black olive snack) are being transported in large, ventilated plastic tanks to partner olive processing plant, within the day of their harvest. The olives are subsequently washed and placed in processing tanks with a capacity of 7000kg, in which the debittering/curing process begins in the days that follow. The olive curing process lasts for approximately 6 months and the olives are once again sorted and finally graded. For the low salt products such as the “sun dried ones”, we follow production steps to decrease or eliminate the salt content from the olives. This stage is taking place at the YANNI’S OLIVE GROVE processing plant in Nea Tenedos. The olives are placed in processing tanks full of water having a capacity of 250 kg. The desalting process begins in these tanks. The next step is the drying process. We use a special oven with heated air in 55 C. This process is time & energy consuming, but it is the closest process to natural sun light hydration, because we do not want the olives to be baked. The final step is the pasteurized packaging in stand-up pouches under modified atmosphere (MAP).
Perfect For
✓ An entrée or as a snack.
✓ Children and adults alike
✓ Office snack
✓ Paleo, keto and coeliac diets
✓ Post work-out snack
✓ Picnics
✓ Enjoying with a glass of wine and cheese
More to the Gourmet Story…
Yanni’s Olive Grove is dedicated to sustainability, including recycling and waste management. Yanni’s also participated in the first and only pilot three-year program called Intelligent Agriculture (Gaisense) from 2016-2019. The program was organised in collaboration with the Greek National body Gaia Business and Neuropublic. One of the main goals of the program was to maximise environmental protection through controlled irrigation, fertilization and the protection of natural flora and fauna.
More information can be found here.
Awards and Features
Yanni’s numerous awards can be found here.
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