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Production Process

The company’s facilities are duly up-to-date and follow recognized methods of collection, transport, storage, processing, quality control and packaging of raw materials, packaging materials and complete products.

The quality control of the company’s products is based on three principles:

  1.  Laboratory tests in associate accredited laboratories for pesticides, heavy metals, plasticizers and other contaminants, ensuring the highest levels of safety for the consumer.
  2.  Fermentation control processes including periodically monitoring of key parameters such as pH, salinity, sugars, titratable & combined acidity, measuring population of lactic acid bacteria and yeast-fungi, in order to intervene immediately and effectively in case of diversion of fermentation.
  3. Nutrient analyzes. In LADAS S.A. we pay great attention to protect health. We care so that olive’s nutrients, like vitamin E, powerful antioxidants and fibers to be at a highest level and in contrast salt content to be as low as possible.
The main process methods the company follows are:
SPANISH TYPE OLIVES
(Processed green olives with caustic soda in brine)
The collection of olives intended for the Spanish type olives production is made by hand. The transfer to the factory becomes loose in special plastic crates. The olives are then placed in tanks where immersed in 2.10 to 2.30% content of sodium hydroxide solution. To this solution olives remain several hours. Then follow the olive washes and at the end the olives are covered with brine 8-8.5%. Fermentation lasts from 30 to 60 days. After the completion of this period olives remain in the same brine for another 2-3 months to mature, acquiring this way the organoleptic characteristics which distinguish them. Before passing to the next processing stages, the final sorting & classification of olive size are done.
GREEK TYPE OLIVES
(Non-processed natural black olives in brine)
The collection of olives is done by hand from mid-November to mid-December, when the fruit has the appropriate stage of maturity and has taken a violet-black color. The transfer of olives is made mechanically. After removing the injured fruit, olives are placed in tanks and covered with brine containing 7-8% salt. In the tanks anaerobic conditions are secured. Once the fermentation of olives ends, the olives undergo the subsequent processing stages (sizing, quality sorting and packaging) or remain in the tank waiting for the next order. Before or during the phase of sizing, olives are exposed to air where the oxidation improves and stabilizes their color (become deeper black). During the final packaging of olives for retail marketing, new brine is unloaded in tins, the saltiness of which does not exceed 6%.
RAISIN OLIVES
(Fermentation with coarse salt)
The collection of the fruit is done by hand from mid-November to mid-December, when the fruit has the appropriate stage of maturity and has taken a black color. Fermentation is done with coarse salt. Then the olive is dehydrated in an oven. It is characterized by a sweet flavor.