Rovies is the name of a small village on the island of Evia. The olive grove of the Rovies cooperative was developed in 1923 by Andonis Papadopoulos, a man with a passion for olive trees. He extended the wild olive grove to an area of 350 ha, with 70,000 trees (some of which are over 2,000 years old!). His daughter Anna redistributed plots of 5 to 10 hectares to the workers in the olive grove and thus supported the creation of the cooperative in 1978. Today, it groups 130 small organic olive producers.
Besides their olive crops, they have several other objectives such as environmental protection, promotion of organic farming, renewable energy production, agrotourism and research on the health benefits of olive and olive oil consumption.
Their main goal is of course to offer consumers a natural, real food that has matured naturally and has retained all its nutritional values.
Indeed, when the olives are harvested, they are not ready to be eaten! The fermentation stage is essential for the quality of the product. The Rovies cooperative uses a natural fermentation method. The olives are immersed for 8 months in a brine. In this way, they retain a high level of maslinic acid (which prevents the growth of carcinogenic cells and prevents their appearance) and polyphenol (an antioxidant that is 15 times more powerful than any naturally occurring antioxidant).
As you can see, five olives a day keep the doctor away!
At The Barn, you can find delicious green, kalamata, almond, garlic and chilli olives all in bulk!
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