Our California Harvest Olive began in San Diego in 1992. With one of the biggest olive crops on record in San Diego, George Petrou decided to put his lifelong dream into reality. With the help of many friends and family, Petrou and his workers picked almost 20 tons of mission and Sevallano Olives. They were all cured using an age old method Petrou defines as Greek Delphi style. Our olives were hand washed, sized, and let to cure in Sea Salt from the sea of San Diego for almost one year.
Watching his crop, making sure not to let this single barrel method of curing go bad on a large scale, Petrou began the second step of marinating the olives with fresh, hand cut red and green bell peppers, garlic, fresh cilantro, fresh lemons, oregano, carrots, Olive Oil and balsamic vinegar. After two years of hard work, our Olives came out as a huge success. We began hand jarring our olives and the Petrou label was born. We also have hand jarred Greek olives from Greece.