Intercom Foods C.A. has won its recognition as one of the biggest and most serious producers of olives with a big variety if products of high quality. The fabric has been certificated upon HACCP and ISO9001:2000 systems. It produces over 15 000 tones of olives per year on an area of 130 000 m².

Olives are from 3 main types: chalkidiki, amfissa and kalamon /kalamata/. They are named after the geographical areas where they grow - Amfissa and Kalamata and the Chalkidiki peninsula. Different types of green olives are mainly produced from the Chalkidiki type - natural green, green stoneless, green with different padding. It is typical of the olives from this type that they have regular, hard fruits and they are clearly cone - shaped with an apex /bud/ in the front. Olives from the Amfissa type have round fruits and their color varies from very light beige to saturated brown. The so called black natural olives, the raisin - like olives are made of them. They have a specific and very special taste. Connoisseurs of Greece olive know very well kalamon /kalamata/ olives. They are almond - shaped with a clearly shaped apex and their color varies from brown to violet - purple. These olives are pretty hard and sometimes they must be slightly cut so that they could absorb better the pickle. Their extraordinary taste makes them be among the most special olives. Black sterilized olives /confit/ or the so called 'sweet' olives are most wanted in Bulgaria. Not many people know that they don't actually acquire their saturated black color on the tree. They are usually olives from the Chalkidiki type, picked at the right time before they grow, then unbittered and then processed to the achievement of that color. It's precisely the fact that they have a little content of salt that raises the need of a careful sterilization and a hermetical seal of the can /conservation/. Other fact that few people would know is that the name 'mammoth' or 'colossal', etc. doesn't point the olives' names but their sizes. These size names have their numerical congruence - for instance: Super Super Mammoth - 70/90; Super Mammoth - 91/100; Mammoth - 101/110; Super Colossal - 111/120; Colossal - 121/140; Giants - 141/160, etc. The size with its name or numerical designation indicates how many olives a kilogram contains. For instance - A kilogram of Mammoth 101/110 contains from 101 to 110 olives.

ARGOLIS - Olive oil from Peloponnesus
On the Peloponnesus Peninsula the fresh puff of the sea and the warm climate, in conjunction with the generous ground, grow a lovely olive type. The most delicious olive oil is made by it. Argolis olive oil is produced with much love and a careful quality control.
There are different types of olive oil - cold pressed, refined, from stones, salad mix. The cold pressed olive oil with acidity from to 0 to 1 % has the best quality. It is produced after a traditional way, without a complementary processing and it is a natural product. It is also important to be packed in a glass bottle of a dark color /preferably/ - green or brown, or in a metal tin - plate so that it is not oxidized by the light. Cold pressed olive oil is suitable for all kind of use - for direct consummation or thermal treatment, for the production of herbs infusions, for cosmetic masks, etc. Refined olive oil is very good for thermal treatment /cooking/ because its acidity is stabilized during the refining. That is why it is often offered in plastic bottles. It's important to control its acidity percentage indicated on the label - it is usually a little higher than the cold pressed one.
The stone olive oil is suitable for all kind of use, too. In its case the optimal balance between good quality and a reasonable price is achieved. The salad mix or the so called salad olive oil is a mix with 15-20% content of cold pressed or refined olive oil or sunflower - seed oil. It is suitable for preparing light toppings and dressings and vegetable appetizers. It is important that the percentage content and the olive oil type used to be indicated on the label so that you could know what exactly you are buying.
These are the main types of olive oil. All others names as "pure" or "light" olive oil are, in fact, trade tricks and you must carefully look if the acidity percentage is indicated before you take it.

AGRINO - rice and legumens
Agrino firm was established in 1995 and has confirmed itself as number one producer of rice and legumens in Greece since then. Their products meet all taste habits of the Europeans and are suitable for the Bulgarian cuisine. The main characteristics of Agrino rice and legumens are: a high level of quality control (multystep system for cleaning and selection of the beans); a special dosed package for repeatedly opening; guidance for its preparation on the package; continuity and permanence in quality.