About the company Learn more about Antoniy

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The ANTONIY company was established in 1990 and the same year it started importing from the neighboring Turkey. Since then the company has built a distribution network of its own. The company is a synonym of experienced, highly –qualified and reliable staff, modern transport and everything that is necessary for the thorough meeting of consumers’ needs.

The headquarters of the company are located in the City of Sliven in the Southeast of Bulgaria. The distribution of all ECE products to every place in the country starts from here. ANTONIY Inc. has been a supplier of all big trade chains in Bulgaria for many years.

The ECE brand is famous for its excellent quality. The ECE products have been given the Quality International Certificate ISO 9001:2000. 50 per cent of the production of the Turkish factory is aimed at exporting to over twenty five countries. The Olive Factory was built on the area of 42 000 square meters and has a capacity of 30 000 tons per year. The availability of permanent quality control carried out by constant testing in the factory laboratory guarantees the high quality of the ECE products. Excellent quality

Its products have international quality certificates ISO 9001: 2000. 50% of the production of the Turkish factory is intended for export to over 25 countries. The factory is built on an area of 42,000 square meters and has a capacity of 30,000 tons per year. The presence of constant quality control as a continuous examination of the products in our own laboratory on the territory of the Turkish factory guarantees the quality of the products with the brand "ESE".

The offered products can be found in the stores of the retail chains BILLA, Metro, Kaufland, Fantastico, TMarket and EDEA and others.

  • Billa
  • Matro
  • kaufland
  • Fantastico
  • tmarket
  • merkanto
  • edea

Interesting for the olives

History of the tree

The olive is the oldest known cultivated tree in the history of mankind. Olives were first cultivated in Africa, then the Phoenicians distributed them in Morocco, Algeria and Tunisia.

Olea europaea was first cultivated in Crete and Syria more than 5,000 years ago. In about 600 BC, the olive tree reached Greece, Italy and other Mediterranean countries. The city of Athens was named after the goddess Athena, who brought the olive tree.

Historically, olives have played an important role in religion, nutrition and the arts. It is known as a symbol of peace, wisdom and victory. During the first Olympic Games, the winners were crowned with wreaths of olive branches. Saints were anointed with olive oil, and Moses exempted men who grew olives from military service.

It is not known for sure who the botanical ancestor of the modern olive is, but it is believed to be the wild Oleaster olea sylvestris in North Africa, Portugal, southern France, Italy and the areas around the Black and Caspian Seas. Some botanists believe that the olive originated from a tree that covered the Sahara Desert before the ice age. Olea europaea needs a certain climate - hot in summer, mild winters and lots and lots of sun. Suitable places for growing olives are the Mediterranean, as well as the states of Texas, Arizona and California in America. Olive trees can also grow in poor soil. But temperatures below 15 ° F are detrimental to a young olive tree. The olive is an evergreen tree with gray-green leaves, small white fragrant flowers in spring that produce large amounts of pollen.

The young olive tree has a smooth gray bark, which becomes rougher with age. An adult tree reaches a height of 25-30 feet and lives for hundreds of years. There are also millennial trees. To survive in hot and dry climates, the olive tree has small leaves with a protective coating. The branches are thin but densely arranged. In order to bear more fruit, the tree is pruned well. Olives ripen in autumn and winter. As the fat content increases, the olives change color from green to purple, almost black. Harvesting is done with a wooden tool and long rods. A net was laid on the ground. The olives are then transferred to a mill, where the acidity and oxidation are removed. The olives are cleaned of leaves.

To make olive oil, a special press is used, which squeezes the olive juice and fat, discarding the so-called "pomace". The juice is also released. The olive oil is bottled and ready for sale.


The contribution of olives to world culture and civilization extends far beyond the table, where it usually appears in the form of olive oil, canned or dried. Without the unsightly junk-like fruits of Olea europaea (cultivated olive), antiquity would probably have lasted much longer, and it is not clear exactly how it would have developed.

It is certain that it was the oil (olive oil) used for lighting in the first lamps that prolonged the day, ie. it has extended that part of the day in which man thinks and works, creates goods or plans mischief, and generally makes a civilization. Thus, in a sense, the olive has accelerated social time. Asia Minor is indicated as the place of its origin, but it is not clear exactly when its cultivation began. It seems that in Palestine, Mesopotamia and North Africa this happened at the beginning of the 2nd millennium BC, and in Greece it was transferred during the Homeric era. Probably people learned to extract wood oil before appreciating the taste of the fruit. In their raw state, they contain the substance oleopropein, which makes them unpleasantly bitter. In the Bible, oil is mentioned almost as often as bread and wine, but eating olives is almost non-existent. Today, the olive branch continues to symbolize peace along with the white dove. The root of this symbol is in the Old Testament. After the Flood, Noah released a dove to see if the bird would reach land. "The dove returned in the evening, and behold, he had a fresh olive leaf in his beak." (Gen. 8:11) Here it appears as a sign of reconciliation between man and God, a sign of the new covenant that God made with Noah. But this is only the beginning of her complex role as a mediator between man and his creator. The Lord evidently valued her highly because she said to Moses, "And command the children of Israel to bring thee pure oil, squeezed from the olive trees, for light, that the lamp may burn always." (Exodus 27:20)

He also clearly likes the smell of overheated olive oil because he explicitly emphasizes, "The sacrifice must be prepared in a pan, with oil soaked in oil." (Lev. 6:21). Since the olive is a sign of God's mercy, man, as created in His image and likeness, had to show mercy through its fruits. Deuteronomy 24:20) According to a biblical parable, the olive itself was aware of its special significance. Once the trees went to look for a king and offered her the crown, to which she replied: "Should I leave my fat, which honors gods and men, and go wandering in the trees?" (Judges 9: 9) For its special role in Christianity, suffice it to say that olive oil is a major ingredient in the holy anointing, which is the most important attribute in the most sacred sacrament, holy baptism. In the ancient Greeks, the olive was also a sacred tree. It is dedicated to Athens - the goddess of wisdom and spiritual light. In Rome, this cult was transferred to Minerva. Exactly when olive cultivation began in the Mediterranean is difficult to establish. It is certain that its distribution moved from east to west, and by the time of the Roman Empire, olive groves were already a common sight on the coasts of Gaul and Spain, and olive oil was a major export commodity.

The Roman historian Fenestella (1st century BC) notes that at the time of Tarquinius Priscus, the fifth of the Roman kings (6th century BC), the olive was not yet known in Italy. Hesiod (VIII century BC) in "Deeds and Days" mentions it as an extremely slow-growing tree. "In order to pick fruit, your grandfather must have planted it." Nine centuries later, this statement puzzled Pliny the Elder, who in "Natural History" mentioned a dozen varieties of olive oil and food and gave the most detailed information about the cultivation of trees and the production of wood oil. Before him, Cato (2nd century BC) and Columella (1st century BC) described in detail the methods of transplanting olive trees, producing olive oil and marinating olives so that they could be removed. their bitterness.

Their writings leave no doubt that the olive has long been one of the main products in the life of ancient man. According to Pliny, nearly 2 liters of olive oil were once extracted from 5 kg of olives, but researchers strongly doubt these data. The normal yield is 1: 8 and in very rare cases is higher.

In the technological development of Greece and Rome, the olive has another remarkable contribution. The need to first grind green and hard fruits and then squeeze them with a press influenced the development and refinement of two remarkable inventions of antiquity - the flour mill and the wine press. Ie olives have indirectly influenced winemaking and bread production. Her merits in medicine and cosmetics from antiquity to the present day are a separate and very large topic.

Probably, without being detailed in detail about the delicate olive presence in the European civilization, a Bulgarian revivalist, the Lyaskovo teacher and writer Tsani Ginchev, managed to summarize the room ethics and the nobility of this blessed tree. "The good," he wrote in a study of the history of Bulgarian gardening, "is like wood oil, where it drips and is absorbed and absorbed and spread more and more, so that it is difficult to remove from the soaked body." ("A few words from the history of our gardening", "Trud" magazine, 1887)

More information

Sour or bitter, spicy or sweet, olives are picked in September and are available all year round to bring great taste to salads, chicken and pizza. Olives are not consumed directly from the tree. A special procedure is required to reduce their bitterness. The methods vary depending on the type of olives, the region in which they are grown, the desired taste and color. Some olives are picked green and unripe, others are left on the tree until fully ripe to acquire a black color. Not all black olives are naturally colored. There are methods in which unripe green olives are left in the air and the subsequent oxidation turns them into black olives. The color also changes during fermentation or treatment with olive oil, water, brine or salt.

Healthy effect

Olives are a good source of monounsaturated fats and vitamin E. Since monounsaturated fats are more easily broken down than polyunsaturated fats, it is good that they are included in the outer membranes of cells and cell structures that contain fat. Such are, for example, the membranes that surround the cells of DNA and each of the energy mitochondria. The stability of monounsaturated fats becomes a protective effect on the cell, especially when combined with the antioxidant protection of vitamin E.


Degradation of free radicals can lead to numerous diseases. For example, free radicals cause the oxidation of cholesterol. Oxidized cholesterol destroys blood vessels and accumulates in the arteries and can cause a stroke or heart attack. By preventing the oxidation of cholesterol, the nutrients in olives help prevent heart disease. Free radicals destroy cellular DNA in cells. Thus, they can mutate into cancer cells. By neutralizing free radicals, the nutrients in olives help prevent cancer. Studies show that eating olives reduces the severity of asthma attacks, osteoarthritis and rheumatoid arthritis. The presence of vitamin E in olives can reduce the frequency of hot flashes in menopausal women.

“ANTONIY” Inc. is the only formal agency of the Turkish Company “ JENICAG GIDA SAM JIK A.S” for Bulgaria. It imports over 50 items of food products bearing the ECE brand. These products are of high quality and variety as well. The large range of products includes black and green, sliced and sauced olives, olive paste and pickles, pickled gherkins, vine leaves, tomato paste and many other delicious olive products.