Cretan table-olive program
Table olives with room for both familiar and distinctly Cretan fruit.
Alongside established commercial table-olive types, Cretan Farmers develops local Cretan olive varieties traditionally associated with olive-oil production for the table-olive market at commercial scale.
Request olive formats
Product character
The olive variety matters. So does what happens after harvest.
Selected lines are naturally fermented for approximately 6–7 months before packing. Depending on the product, projects can include whole or pitted olives and different seasoning or brine directions.
Exact recipe, drained weight, shelf life and processing specification are confirmed per SKU rather than generalized across the range.
Formats
Built for more than one route to market.
Retail jarsConsumer-facing presentation for shelf placement.
Vacuum packsCompact formats suited to selected retail and distribution needs.
FoodserviceLarger professional packs for kitchen and catering use.
Bulk / exportCommercial volumes discussed according to product and destination.
For buyers who want more than the standard olive shelf.
The local-variety program gives distributors a story that is genuinely linked to Crete. We prefer to present it as a distinctive commercial capability rather than make unverifiable “only producer” claims.