The main focus of the Konstantopoulos family has always been its relationship with its network of farmers and the establishment of long term partners.

After the olives have been transferred to tanks, the fermentation process starts. All of our olives are naturally fermented without the use of any acid chemicals.

Upon removing the olives from the tanks an optical selector is used for color classification following a hand picked selection process.

At this stage the olives are processed into different forms depending on the needs of our customers. The olives can be pitted, halved, diced or stuffed with different ingredients.

Our quality control department consists of chemists, chemical engineers, food technologists and agriculturists working together to ensure the highest level of quality for our consumers.

All of our finished products are kept in an enclosed and atmosphere-regulated area. Our warehouse is equipped with modern drive-in, loading and storage facilities.