Founded more than 10 years ago, Provence Olives is committed to offering its customers a wide range of quality products at competitive prices. Everything is done to achieve these quality and price objectives.
Firstly, through our buyers, who select the product directly from the growers' trees.
Then through one of our subsidiaries, the preserves plant Franck , based in Marrakech, which completely masters the art of preserving olives, the product is prepared for exporting. However, in order to better understand our method, we offer you a brief presentation of the voyage of an olive.

From picking to exporting

Green olives:
They are picked between September and October, before they are completely ripe.

Turning olives:
They are picked between November and December, when they are half ripe. They then undergo a diluted sodium bath in order to accelerate debitterization and are then thoroughly rinsed, placed in salt water and stored in plastic vats for roughly 45 days before they are exported.

Black olives:
They are picked fully ripe in December and January. They then undergo a weak diluted sodium bath to debitterize them, are slightly salted and then stored. They are ready to be exported thirty days later.

from reception to preparation..............

It is at this stage that the know-how of our preserve makers comes into play: the olive is successively desalted, debittered, rinsed, treated, flavored and packaged. We offer several types of packaging to suit all types of customers.

Packaging and key figures