All products offered are produced according to the principles of organic farming, although not always certified. Products from certified organic farming are marked as such.

We do not take back empty containers. They would have to be transported back to Greece and cleaned there. This transport would not be very environmentally friendly, and the cleaning process would be very complex. As an alternative to recycling, there are creative ways to reuse the canisters and containers: flower pots, wastebaskets, or storage boxes have already been successfully tested.

Unless otherwise stated on the packaging, the products generally have a shelf life of over one year. Olive oil, if stored properly, lasts even longer.

Generally, the oil should be stored in a dark place and tightly sealed. Maintaining a consistent storage temperature also extends its shelf life. A cellar where the temperature does not fall below 10 degrees Celsius (50 degrees Fahrenheit) is suitable, as is a storage room at room temperature. The oil should never freeze, and refrigeration is not recommended.

The oil does NOT like: temperature fluctuations, oxygen, and light.

Olives should generally be stored in a cool, dark place. After opening vacuum-packed olives or olives in a jar, it is best to store them in the refrigerator. For the 5kg barrel, please see the information below.

Barrel olives are a genuine natural product. Unlike olives in jars, the barrel-aged olives are not pasteurized. The preservation is achieved through the vinegar and salt content of the brine. To ensure the longest possible shelf life, we have 3 simple tips for you:

• Always use clean ladles for scooping out the olives.
• There should always be a 0.5–1 cm thick film of olive oil floating on the brine.
• Top up the barrel with a 2% vinegar solution as needed so that the olives are completely covered with brine.

Over time, a white film of kahm-yeast may form on the surface of the brine. This is not harmful in itself, but over a longer period, it can become a breeding ground for mold. The film of olive oil, which should seal the brine airtight, serves as a preventative measure. If kahm yeast does form, it can be skimmed off regularly. Alternatively, the washed olives can be transferred to a fresh brine solution.

Preparing a 2% Vinegar Solution:

Mix 1 liter of household vinegar (5%) with 1.5 liters of water. This yields 2.5 liters of brine with a 2% acid concentration. A little salt should be added; this will keep the olives crisper.

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

You can also find handy calculators online to determine the correct 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, always in the first quarter. When planning your order, don't just include the amount of olive oil you'll use every day, but also the wild garlic pesto, the salve, or whatever else you'll be making with it. And don't forget the oil and olive gifts for upcoming holidays.

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Yes, you should have received a confirmation email containing a link that allows you to modify your order.

Unfortunately not, that's not possible, as we only place one large order per year.

Unfortunately, this isn't possible. Our campaign is based on prepayment: We only order goods from the cooperatives in Greece that have already been paid for by the customers. Therefore, we kindly ask you to transfer the invoice amount to us as soon as possible after placing your order to:

Fruits of Solidarity eGen, IBAN: AT033506300000916981