Greek Green Olives Marinated in Oregano

These authentic Greek green olives are hand-picked from heirloom trees on a single-estate family farm in Sparta, Greece, harvested two months before full ripeness to capture a firm, meaty texture and a bright, grassy flavor that sets them apart from standard grocery store varieties.

How They're Made

Each olive is slowly cured in a natural brine of lemon juice, sea salt, and spring water — no lye, no shortcuts. Once fermented, the olives are soaked in wild Mediterranean oregano with a touch of extra virgin olive oil, creating a savory, herbaceous finish that pairs beautifully with feta, crusty bread, or a simple Greek salad.

Why These Greek Olives Are Different

• Certified organic — grown without pesticides or synthetic fertilizers
• Raw and unpasteurized — retaining the enzymes and nutrients lost in heat-treated olives
• Naturally fermented — packed with live active cultures that support gut health and digestion
• Lower sodium — cured in just 5.0% sea salt brine, gentler than most commercial olives
• Sourced directly from a single-estate Greek farm — no middlemen, no blending with inferior fruit

Flavor Profile and Serving Suggestions

Expect a crisp, slightly bitter bite balanced by the warm, earthy aroma of wild oregano. These green olives are wonderful on a mezze platter alongside our Black Kalamata Olives and a drizzle of good olive oil. Toss them into pasta, layer them on flatbread, or eat them straight from the jar. Save the brine — it makes an outstanding ready-to-serve salad dressing or marinade for grilled chicken and vegetables.

What's in the Jar

Ingredients: Organic green olives, spring water, sea salt, lemon juice, wild Mediterranean oregano, extra virgin olive oil.

Size: 1 lb (16 oz) jar, olives with pits.

Storage: Best if eaten within two years of purchase. Refrigerate after opening.