The Story of Olive from Branch to Table
FROM BRANCH TO TABLE DIZEM OLIVE'S STORY
At Dizem Farm, our olive trees start their journey by budding in April and blooming in May, then we start the fruiting process. In the following stages, we meticulously apply spraying methods to our olive groves. Green and black olives are the fruits of the same tree harvested at different times and subjected to different natural processes. In other words, green and black olives grow on the same tree. If harvested when still not fully ripe and green, they become green olives, and when they begin to ripen and turn purple, they are harvested as black olives.
By October, we start the harvest of table green olives. We transport our carefully collected olives to our factory in 20 kg crates. In our factory, we calibrate (by weight) our olives using our olive sieves. After sorting them by size, we clean our olives from leaf residues, bruised, crushed, and misshapen ones with the help of selection bands and our villagers. After cleaning, we place our olives in brine saltwater in our containers. We monitor our olives regularly (for 6-7 months) in our containers, waiting for them to ripen naturally. Then we take our olives out of the containers and perform the second selection and cleaning process by hand and with selection bands. After slicing our olives with machines, we put them into our tanks, prepare new brine (salty-lemony water), and complete the production process. After waiting for 2 months in the new brine, we offer them to you, our valued customers.
Black olives have a different production process. Firstly, we start the harvesting process for black olives in November-December. We transport our black olives from the field to our factory in 20 kg crates. Again, we calibrate our olives with our olive sieves. After sorting by size, we clean our olives from crushed olives and leaf residues with selection bands and hand cleaning by our villagers. Then we slowly pour them into our containers and perform the salting process. After salting, by rolling the containers regularly every week, we ensure that they ripen completely naturally. After salting for 2-3 months, we take our olives out of the containers and let them sit in the crates for a few days to aerate. Once they are aired, the bitterness of the olives goes away, and they become ready to eat. After the selection, cleaning, and oiling process, we offer them to you in glass jars. We do not use plastic packaging in any of our products.
Enjoy with pleasure and happiness. May your taste never be spoiled.