The black olives season begins in August with green olives . Varieties of Egyptian Black Olives: Manzanilla black Olives : .Its size range from 140 to 400 pieces per kilogram,Available in all forms . Picual black Olives: It resembles the Manzanilla olives in the number of piece , Available in all forms. Azizy black Olives And Aksi Green Olives : Its size range from 80 to 260 pieces per kilogram ,Available in all forms . Kouprosy black Olives"Gordal " : It resembles the Azizy olives in shape , firmness and size , its only available only in whole . Pitted black olives, packed for quality. Learn about the journey from tree to packaging for a taste of perfection. Olives are picked from trees when they are ripe, either by hand or using machines. Sorting : Damaged or unripe olives are taken out to ensure quality. Washing : The olives are washed thoroughly to remove dirt and debris. Brining : they are soaked in a salt solution (brine) to remove bitterness and preserve them, which can take several weeks. Pitting : Specialized machines efficiently remove the olive pits using water jets or mechanical blades. oxidation : Sliced or whole olives might undergo further brining with specific flavors or be exposed to air for oxidation to deepen their color and taste. Final Brining : the olives are soaked in a final brine containing herbs, spices, and preservatives for taste and shelf life. Packaging : the olives are packed in cans, jars, or pouches. AVAILABLE PACKING
