Understanding what you are buying: variety, calibre and preparation
A Greek table olive order is defined by four decisions: the variety, the calibre range, the processing method and the packing medium. Get any one wrong and the product may be perfectly good yet completely unsuitable for the application your customer had in mind.
Calibre is expressed as olives per kilogram. Larger calibres are visually impressive and command a premium in delicatessen and antipasti bars. Smaller calibres are more economical for pitted, sliced and industrial applications. We quote a calibre band with a tolerance, in writing, so nobody is surprised on arrival.
| Variety | Character | Common uses |
|---|---|---|
| Kalamata | Almond-shaped, dark purple, naturally fermented, fruity and winey | Retail jars, delicatessen, salads, PDO programmes |
| Green Halkidiki | Very large, firm flesh, mild and crisp | Stuffed olives, foodservice, antipasti counters |
| Amfissa | Round, soft, mellow, black or green | Marinated mixes, meze plates |
| Throumba | Naturally shrivelled, intense, salt-cured | Specialty retail, traditional ranges |
Why Greece is the reference origin for table olives
Greek table olives are still predominantly naturally fermented in brine rather than chemically debittered, which is why they carry the depth of flavour that buyers describe as authentic. Kalamata and Halkidiki are recognised names in their own right, giving retail products a shorthand for quality that generic origins lack.
Processing capability has also matured. The main Halkidiki and Peloponnese plants operate to BRCGS and IFS standards with pitting, slicing, stuffing and aseptic filling lines that support both retail and industrial programmes.
Why buyers choose theGreex for olives
Olive quality varies within a single processor between grades and between seasons. We buy against a written specification covering variety, calibre band, defect tolerance, salt and acidity in brine, firmness and pasteurisation, and we inspect before loading rather than accepting a certificate at face value.
For stuffed and marinated ranges, we manage the recipe as carefully as the olive. Filling composition, oil and herb ratios, and pasteurisation profile all shift shelf life and mouthfeel, and all of them need locking before the first production run.
- Written calibre and defect tolerances in every contract
- Brine chemistry specified, not assumed
- Pre-shipment inspection with photographic records
- Recipe control for stuffed, marinated and flavoured lines
Our olive processing network
We source Kalamata olives from the Peloponnese and Lakonia, green Halkidiki from northern Greece, and specialty varieties from Amfissa and the islands. Our processors range from mid-size family plants supplying delicatessen ranges to fully certified exporters running high-speed retail lines.
- Natural fermentation yards with controlled brine management
- Pitting, slicing, halving and stuffing capability
- Retail jar, pouch, tin and cup filling lines
- Bulk barrel and bucket packing for repackers and foodservice
Quality standards for table olives
- Calibre verification and defect count on representative samples
- Brine analysis for salt, pH and acidity
- Firmness assessment and organoleptic check
- Microbiological testing appropriate to the pack and preservation method
- Seal integrity and headspace checks on retail formats
- Counter-samples retained through the declared shelf life
Certifications on olive programmes
- BRCGS and IFS Food at our principal olive processors
- EU Organic for certified organic olive lines
- PDO and PGI compliance for protected designations such as Kalamata and Halkidiki
- ISO 22000 and HACCP across the network
- Kosher and Halal available on selected lines
Export formats and capabilities
| Format | Typical capacity | Application |
|---|---|---|
| Plastic barrels | 60 to 200 kg | Repackers, industrial use |
| Buckets and pails | 5 to 13 kg | Foodservice, deli counters |
| Glass jars | 150 g to 4.6 kg | Retail and catering |
| Pouches | 150 g to 1 kg | Modern retail, lower freight weight |
| Tins | 850 g to 4.25 kg | Foodservice and export markets |
| Cups and trays | 100 to 300 g | Chilled retail and snacking |
MOQ flexibility on olive orders
- Bulk trials from a few barrels rather than a full container
- Retail producer-branded lines from one pallet per SKU
- Private label typically from 2,000 to 3,000 units per SKU on stock jars
- Multi-variety mixed pallets to build a full olive range in one shipment
Private label olives
Own-brand olive ranges are among the most profitable listings in Mediterranean food, provided the range architecture is right. We help define the SKU ladder, whole and pitted, plain and marinated, single variety and mixes, then develop each recipe, format and label against your positioning.
- Recipe development for marinated, herbed and stuffed variants
- Stuffing options including pepper, almond, cheese-style fillings and garlic
- Drained weight and fill weight agreed and verified
- Label declarations, allergen statements and coding managed for the destination market
Logistics for olive shipments
Olives ship ambient in most formats, which makes them an efficient consolidation partner for oil, vinegars and preserves. Weight is the constraint rather than volume, so we plan container loading to reach the weight limit without under-using the space.
- Weight-optimised container plans for heavy brine-packed goods
- Groupage and mixed pallets into the EU and UK
- Chilled handling where a chilled retail format requires it
- Full document set including origin and PDO documentation where applicable
Markets we supply
Our olive customers include retail own-brand teams in Northern Europe and the UK, delicatessen and antipasti specialists across Central Europe, foodservice distributors in the Gulf, and repackers in North America buying bulk for local filling.
Frequently asked questions
Can I buy Kalamata olives directly from Greece in wholesale volumes?
Yes. We supply Kalamata olives whole, pitted, sliced and marinated, in bulk barrels for repackers and in retail formats for own-brand and branded programmes, sourced from Peloponnese processors we audit and visit.
What calibres are available for green Halkidiki olives?
The full commercial range, from smaller calibres for pitted and sliced applications to the very large counts used for stuffed olives and deli counters. We agree a calibre band with tolerance in the contract rather than quoting a nominal figure.
Are your olives naturally fermented?
Kalamata olives are naturally fermented in brine. Green varieties are available both naturally fermented and processed by the Spanish style method, depending on the texture and flavour profile your market expects.
What is the minimum order for private label olives?
Typically 2,000 to 3,000 units per SKU when using stock jars or pouches. Bespoke packaging raises the minimum, so we usually recommend stock formats for a first range.
Can you supply stuffed olives with specific fillings?
Yes. Common fillings include red pepper, almond, garlic, cheese-style preparations and herbs. Custom fillings are possible subject to line capability and volume.
What shelf life do Greek table olives have?
Ambient pasteurised retail packs typically carry 18 to 24 months. Bulk brine-packed olives are usually 12 to 18 months under controlled storage. Chilled formats are shorter and specified per product.
Do you supply organic olives?
Yes, from certified organic groves and processors, with organic transaction certificates issued for each shipment.
Can olives be shipped in a mixed container with other products?
Yes, and they usually are. Because brine-packed olives are heavy, they are ideal for balancing a container that also carries lighter ambient goods.
How do you prevent softening during long transit?
By specifying brine chemistry and pasteurisation correctly for the transit route and destination climate, and by planning shipping windows to avoid extended exposure to high temperatures.
Do you offer olive size guides for retail specification?
Yes. Our Kalamata and green Halkidiki size charts are published on the relevant product pages so your category team can specify calibre precisely before requesting samples.