Kalamon variety olives are harvested in November, with the participation of the whole Monastery’s sisterhood. The olives are collected by hand from the trees, carefully and one at a time, so as not to damage them and cause them to soften. They are then sorted by size and quality, washed, and placed in large barrels, where they are debittered. They are then placed in brine and organic vinegar, to mix the flavours and aromas throughout the duration of their preparation. Kalamata variety olives of the Holy Convent of the Annunciation of Ormylia undergo natural fermentation with no chemical ingredients. The olives remain un-sliced, to retain their rich taste.