The olive paste is a product resulting from the processing of edible olives. The best quality paste should be of neither too light green nor too dark coloring; it should be viscous and should have an aroma comparable to that distinctive aroma of olive oil.
To achieve these quality criteria, "Hellia" olive paste uses Kalamata olives as raw material; one of the top varieties to create tapenades. Additionally, the harvest of the fruit is being done when more than 50% of the olives have that characteristic color of maturation. The after harvesting general procedures used for the preparation of the final product can be divided into coring, trituration, slurry heating and the addition of olive oil and herbs.
In general, olive paste has high nutritional value as it contains vitamins, minerals, phenolic and other useful elements for our diet.
It should be noted that olive paste must be packed in glass jars and should be kept there for no more than 24 months after its production. Storage should be in a cool and dry place (0-20οC), direct exposure to heat or light should be avoided while paste should be kept in the refrigerator after the jar has been opened.