All olives and oils we offer are produced according to the principles of organic cultivation. If the products are also certified, we have stated this.

Producers: 58%
Solidarity initiatives: 14%
DOCK: 6%
Logistics: 6%
Organization cost: 6%
Tax: 10%

We do not take back the empty containers, as they would have to be transported back to Greece and cleaned there. The transport would not be very environmentally friendly and cleaning the canisters would be very time-consuming. As an alternative to recycling, there are creative ways to continue using the cans and containers: flower pots, rubbish bins or storage boxes have already been successfully tested.

Unless otherwise stated on the packaging, the products usually have a shelf life of about a year. Olive oil even longer if stored appropriately.

Basically, the oil should be stored in a dark place and well closed. In addition, a constant storage temperature extends the shelf life. A cellar whose temperature does not drop below 10 degrees is just as suitable as a storage space at room temperature. The oil should never freeze, nor is it recommended to store it in the refrigerator.

So, the oil does NOT like: temperature fluctuation, oxygen and light.

The olives should generally be stored in a cool and dark place. After opening vacuumized olives or olives in the jar, it is best to store them in the refrigerator. Please note the information below for the 5kg drum.

The barrel olives are a real natural product. In contrast to the olives in the jar, the barrels are not pasteurized. The preservation is achieved through the vinegar and salt content of the brine. In order to achieve the longest possible shelf life, we have 3 simple tips for you:

  • always use clean ladles for removal
  • A 0.5 - 1 cm thick film of olive oil should always float on the brine
  • If necessary, fill the barrel with 2% vinegar solution so that the olives are completely covered with brine

Over time, a white film of yeast can form on the surface of the brine. In itself this is not harmful, but over a longer period of time it can become a breeding ground for mold. On the one hand, the film of olive oil, which should seal the brine airtight, serves as a preventive measure. If kahm yeast does develop, it can be skimmed off regularly. Alternatively, the olives can be washed and moved to new brine.

Preparation of a 2% vinegar solution:

Mix 1 liter of household vinegar (5%) with 1.5 liters of water. Makes 2.5 liters Brine with a concentration of 2% acid. A little salt can be added if desired.

When using vinegar essence (usually 25%): 200ml essence with 2.3 liters of water mix. Makes 2.5 liters of brine with a concentration of 2% acid.

Simple calculators can also be found on the Internet to determine the appropriate proportions, e.g. here.

This is fructose that crystallizes on the fig skin. A completely harmless, natural process.

The campaigns take place once a year - in the first half of the year. So plan the quantity according to your yearly needs and also the wild garlic pesto or whatever else you do with it, as well as the oil and olives as a gift for your friends.

Register for our newsletter and you will be kept up to date approx. 3 times a year. To do so simply write an empty email to newsletter-subscribe@lists.fruitsofsolidarity.at.

Yes, you should have received a confirmation email that contains a link that you can use to change the order later.

Unfortunately no, this is not possible as we only make a bulk order once a year.

This is not possible because we only accept orders as prepayment by bank transfer of bitcoin.