We are participating in a scientific study in collaboration with the University of Thessaly

The purpose of the project is the study of the microbiome of Amphissa Olives with the help of modern molecular and bioinformatics methods, with emphasis on the emergence of microbes strains with probiotic / functional properties. Then strains with the desired properties will be used in physical fermentation of black olives of Greek type in order to produce one new biofunctional product, Probiotic Canned Olives. The probiotic potential will add value on the great nutritional value of table olives and in particular of natural Greek black olive.

In this research Bio Olives is collaborating with the university of Thessaly and the Institute of the Technology of Agricultural products.