MORFEAS KONSERVOLIA ARTAS

Naturally Matured Greek Table Olives

Rich in Naturally Occurring Olive Polyphenols

Since 1985, MORFEAS ELLAS has been dedicated to exceptional Greek olive products.

Our KONSERVOLIA ARTAS comes from the unique Greek olive variety traditionally cultivated in the region of Arta, in Central Greece.

Our approach is simple:

Natural ingredients.
Natural maturation.
No artificial preservatives.
No unnecessary processing.

A UNIQUE GREEK OLIVE VARIETY

KONSERVOLIA ARTAS

Kons ervolia Artas is a distinctive Greek olive variety with a long tradition in the region of Arta.

The olive is carefully selected and processed on a small scale, following a traditional method developed and refined through generations.

Its natural character is preserved rather than masked by intensive processing.

The result is an olive with a distinctive taste, natural bitterness, aromatic character and a remarkable phenolic profile.

NATURAL MATURATION

Time Instead of Aggressive Processing

Our olives are allowed to mature naturally over a long period, using traditional methods.

We do not use artificial debittering processes or synthetic preservatives to accelerate the process.

During natural processing, the bitter compound oleuropein gradually breaks down through natural enzymatic and chemical processes, while compounds including hydroxytyrosol and tyrosol are formed. Scientific research has documented these changes during the natural processing of table olives.

This is one of the reasons we choose time over shortcuts.

The natural bitterness and complexity of the olive are part of its character.

NATURAL INGREDIENTS

Nothing Unnecessary

Our recipe is based on simple, familiar ingredients:

Lemon
Sea Salt
Wine Vinegar
Oregano

We do not add synthetic preservatives or artificial additives.

Our objective is not to alter the olive, but to allow its natural character to develop through time.

HIGH LEVELS OF NATURALLY OCCURRING POLYPHENOLS

Scientifically Analysed

The phenolic composition of our KONSERVOLIA ARTAS has been analysed at the National and Kapodistrian University of Athens.

In the laboratory analysis dated 3 August 2026, the sample showed:

Tyrosol: 320 mg/g

Hydroxytyrosol: 710 mg/g

Total polyphenols analysed: 1,030 mg/kg

The laboratory report notes that the measured levels of tyrosol and hydroxytyrosol were higher than the average values reported for commercial olive samples in the cited University of Athens study.

The values are expressed per wet weight of olive flesh.

This is not simply a claim.

It is laboratory analysis.

 

THE SCIENCE OF NATURAL MATURATION

From Oleuropein to Hydroxytyrosol

Fresh olives naturally contain high levels of oleuropein, one of the main compounds responsible for their characteristic bitterness.

During natural olive processing, oleuropein gradually breaks down and produces compounds including hydroxytyrosol and tyrosol.

This transformation is an important part of the traditional maturation process and contributes to the changing taste and phenolic profile of the olive.

Our philosophy is therefore very simple:

We do not try to eliminate nature’s character.
We allow nature and time to do their work.

 

FROM THE LAND OF ARTA

A Greek Olive with Protected Heritage

KONSERVOLIA ARTAS belongs to the traditional Greek olive heritage of the region of Arta and is associated with the area’s long-standing olive-growing tradition.

The geographical identity of protected European food products is based on the relationship between the product, its geographical origin and traditional production practices.

For MORFEAS, this connection between land, variety, tradition and natural processing is an essential part of the identity of the product.

 

OUR FACILITIES IN ARTA

Modern Standards — Traditional Philosophy

Our facilities in the Grammenitsa area of Arta combine modern food-processing and hygiene standards with a traditional approach to the preparation of table olives.

The production is carried out on a controlled scale, with attention to hygiene, quality and the preservation of the natural characteristics of the fruit.

Modern food safety.
Traditional maturation.

 

BENEFICIAL PROPERTIES OF TABLE OLIVES

Table olives are a naturally nutritious Mediterranean food, providing monounsaturated fatty acids, dietary fibre, vitamin E, minerals and a rich variety of phenolic compounds.

Scientific research has associated olive polyphenols, particularly hydroxytyrosol and tyrosol, with:

• Antioxidant activity
• Protection against oxidative stress
• Anti-inflammatory potential
• Support of cardiovascular health
• Protection of blood lipids from oxidative processes
• Cellular protection
• Nutritional support through fibre, vitamin E and minerals

During natural maturation, the phenolic composition of olives changes significantly: oleuropein decreases while hydroxytyrosol and tyrosol are formed and can increase, depending on the variety and processing method.

This makes naturally matured table olives a particularly interesting source of naturally occurring phenolic compounds.

Natural food.
Natural maturation.
Scientifically analysed.

Scientific literature: Rocha et al., Journal of Nutritional Science (2020); Soler-Rivas et al.; National and Kapodistrian University of Athens research.