The company was co-financed by the European Union and National Resources under the Action of the Program ‘Central Macedonia’ ESPA 2021-2027, ‘Innovation Investment Plans’.

The project aims to conduct industrial research for the development, successful production, and standardization of Spanish-style green olives  of the ‘Halkidiki’ and ‘Hondrolia Halkidikis’ varieties with reduced sodium content

The industrial research involves the implementation of targeted technological interventions, primarily in the traditional method of processing green olives using brine with reduced salt content, and secondarily in the storage and packaging of the final product so that the characteristic of reduced salt content is preserved.

The selection of the optimal fermentation technique was applied on a pilot industrial scale in order to achieve technological maturity for the development of the new product and its commercialization.

The Project was implemented by the company “Houtas – Mardas S.A.” in collaboration with three (3) laboratories of the Aristotle University of Thessaloniki:  

•          Laboratory of Food Chemistry and Technology
•          Laboratory of Biochemistry
•          Laboratory of Agricultural Applications and Rural Development

The project budget amounts to €399,650.00, and the Public Expenditure to €363,250.00

Work Packages:

Work Package 1: Analysis of consumer behavior regarding reduced-sodium green olives

Work Package 2: Optimization of the processing of Spanish-style green olives through fermentation in reduced-sodium brine

Work Package 3: Optimization of storage/packaging conditions and nutritional labeling.

Work Package 4: Production of Spanish-style green olives with reduced sodium content on an industrial scale.

Work Package 5: Feasibility and Viability Study of the proposed unit.

Work Package 6: Dissemination and communication of results

Project Duration: 10/2021 – 02/2025