We visit the villages in the Gemlik and Akhisar regions to select the best olives. Hand-picked in season, the olives are placed in special natural pools and covered with large granite stones. The fermentation process begins with sea salt and water in the closed, dark, cool pool environment. After approximately one year of fermentation, they are subjected to a water-free dry stone pressing for one week. This is the long journey of Livvy olives, which arrive at your table in their most natural state, without any additives or chemical treatments.
VarietyNaturally Fermented Pickled Olives
SummarySalted, All Natural, Naturally Fermented, Additive and Preservative-Free, Alkali-Free, Vegan
IngredientsNatural Black Olives, Salt, Water, Corn Oil
Net Weight1800 g
Caliber321-350 olives (1000 g)
Nutritional Values (100 g)
Calories (kcal) 351
Protein 1.9 g Total Fat 38 g
Saturated Fat 16 g
Cholesterol 0 mg
Carbohydrate 0.22 g
Vitamin E 4.8 g
Vitamin B1 0.018 mg Vitamin B2 0.021 mg
Calcium 113 mg
Sodium 781 mg
Product Features
Made from the highest quality olives, hand-picked in season from villages in the Gemlik and Akhisar regions, ripened using a natural fermentation method and packaged for table use. Contains no artificial preservatives.
It is obtained by fermenting small, high-quality black olives with sea salt and water in a cool, dark, enclosed pool environment for approximately one year. After approximately one year of fermentation, the flavor is enhanced by pressing them against dry, waterless granite stones for one week.
No additives or preservatives are used during or after the production phase, and no chemical treatments are used. It is the most costly, most labor-intensive, and best production method. It is absolutely not kiln-dried for artificial sweetening or flavoring.
You may notice a slight bitterness due to the beneficial natural components found in the olives. Due to the natural characteristics of our olives, the olives may appear brown when first opened in their tin packaging. These olives will return to their natural black color upon exposure to air.
Storage Conditions
Store in a tin container in a dry, cool, and dark place, between 5 C and 15 C, in a refrigerator. Consume within 90 days after opening the tin.
Our Livvy olive tins are made of infinitely recyclable material with no loss of quality. Olives should be protected from sunlight, air, humidity, and ambient odors. For these reasons, tins are the best packaging option for storing naturally fermented olives.
Product Recommendations
Black olives are not suitable for eating when picked from the tree and have a sharp, bitter taste due to the oleuropein they contain. They are fermented in a cool, dark, enclosed pool with sea salt and water for about a year before they gain their flavor. The salt water used in this process is called brine. Brine is not an option but a necessity for high-quality olive production.
Pickled black olives are generally too salty when they come out of the can. The salt content in our naturally fermented olives ranges between 5-8 percent.
When olives are soaked in very warm water, they will be approximately 20 free of salt after 1 hour, approximately 40 free after 6 hours, and approximately 60 free after 24 hours. Adding natural vinegar to the water will shorten these times.
To remove excess salt from olives:
- Place only the amount of olives you will consume immediately from their tin packaging into a bowl.
- Fill the bowl with very warm water, just above the level of the olives. You can also add no more than two tablespoons of natural vinegar per glass of water.
- Soak for a time appropriate to the salt level you desire.
