Dry olives are small sized olives with deep black color, they are placed in layers with dry salt and contain high olive concetrate. There are 2 types, «Thassos dry olives» and «Halkidiki dry olives» with a bigger fruit. They are vacuum sealed only with olive oil.

Sliced olives have a fruity and a fresh flavor with a light lemon flovaring. They are called sliced due to the nature of the process where they get lightly pressured, but without breaking their seed.

The stuffing varies from red pepper paste, garlic, almond, orange, lemon, onion and sun-dried tomatoe.

Tapenade from green olives and Kalamon olives are the most popular and are used daily in the mediterranean kitchen.