Kalamata Greek olives are almond in shape and dark purple in color. They are very bitter olives when first picked, so they cannot be eaten right away. The red wine vinegar brine solution they are put in helps the fermentation process and gives them their fruity, wine-like flavor. This process takes a few months. When this process is complete, they are perfect for eating.

Kalamata Greek olives are very nutritious. They are a good source of fibre, calcium, potassium, magnesium, and vitamins A, C, E, and K. They are a good source of healthy fat and natural antioxidants. Regular consumption of Kalamata Greek olives has the potential to reduce chronic inflammation.

Kalamata Greek olives pair nicely with salads of tomatoes, peppers, and cucumbers, and feta cheese. They are a great addition to a cheese plate or antipasta platter. Kalamata Greek olives also go well on a cheese pizza and on pita triangles with feta. Wines that pair well with Kalamata Greek olives include Merlot or Nemea Agiorgitiko. Kalamata olives contain a healthy dose of fat and other nutritional benefits.

Type of Greek Olive

Kalamata Greek olives are a deep purple color with a dense texture. They are almond shaped and considered quite attractive-looking.

Where Kalamata Greek Olives are Produced

Kalamata Greek Olives are produced in Messinia, near the town of Kalamata after they are harvested by hand in Laconia.

Kalamata Greek Olive Flavor Description

Kalamata Greek olives have a distinctive red wine flavor that resembles the red wine vinegar they are fermented in. This helps to mellow the bitter taste they have when picked.

Facts About Kalamata Greek Olives

• Kalamata olives are often used as table olives and preserved in olive oil or wine vinegar.
• They are protected with PDO (Protected Designation of Origin) status.
• The oil content of these olives is 6.8%.
• Kalamata Greek olives have been part of the human diet for thousands of years.
• Kalamata olives are high in vitamin A and iron as well as a source of other vitamins and minerals.
• Although they are considered Greek black olives, they are a generally a deep purple color.
• Kalamata Greek olives are picked by hand as they are fragile and bruise easily.
• Kalamata olives contain a pit, but are generally not pitted before being sold.
• Kalamata Greek olives turn a beautiful shade of purple-black when reaching full maturity.

The post About the Greek Olive Kalamata appeared first on .

One favorite way to flavor the olives is with lemon wedges and garlic. The traditional way of processing Tsakistes Greek olives gives them a fresh and fruity taste with the aroma of lemon with a firm flesh. Curing Tsakistes olives is especially popular on the island of Crete.

To cure the olives one needs raw olives, water, salt, lemon, and Greek olive oil. The process involves cracking the olives gently with a knife or bottom of a glass and then placing them in an airtight container. The brine is made by boiling the water and salt and then letting it cool.

Lemon juice is then added to the mixture and poured over the olives. Lemon juice helps to bring out the natural flavor of the olives. Olive oil is then drizzled over the olives and brine and the container covered and placed in a cool, dry spot for six weeks. The brine solution should cover the olives. Of course, Tsakistes Greek olives can be bought ready to eat.

Tsakistes Greek olives pair nicely with cheese, potato salad, and bean salad. They make a great addition to a cheese board. Tsakistes olives can even be baked in bread. If you want a quick and tasty treat, they are great to eat on their own. Tsakistes Greek olives also pair nicely with capers and anchovies. If you’re in the mood for wine with your Tsakistes olives, try a wine such as Sauvignon Blanc.

Type of Greek Olive

Tsakistes Greek olives are cracked green olives with wrinkled skin and firm flesh.

Where Tsakistes Greek Olives are Produced

Tsakistes Greek olives are grown in the Attica region of Greece.

Tsakistes Greek Olive Flavor Description

Tsakistes Greek olives taste fresh and of fruits, lemon, and garlic.

Facts About Tsakistes Greek Olive

• In many Greek homes, you may find a jar of Tsakistes Greek olives marinating in the fridge.
• Tsakistes olives are especially popular in Cyprus.
• Traditionally, a stone is used to crack the Tsakistes olives, but a knife or the bottom of a glass will do.
• Soaking Tsakistes Greek olives in clean water for about a week will remove their bitterness.
• Tsakistes olives weigh between 3 and 5 grams.
• The word tsakistes means “cracked” in Greek.
• Tsakistes Greek olives are usually marinated with lemon and garlic.

The post About the Greek Olive Tsakistes appeared first on .

Since they ripen on their own, Throumba are the only olives that can be eaten directly from the tree. It is the presence of the Phoma oleae fungus that allows the Throumba olives to lose their bitterness while ripening on the tree.

Throumba Greek olives are salted and dehydrated until they reach the desired taste and texture. They are usually salted for 2 – 3 months, but sometimes as long as 6 months. The olives are not exposed to any heat. Their exposure to air improves their color through oxidation. The final product of this process is shrunken olive with a lovely aroma and taste. The uniqueness of this particular olive gives it PDO (Protected Designation of Origin) status. The growing of Throumba Greek olives takes place in a special environment in Thassos.

Throumba olives are meaty and have a strong olive taste and aroma. A popular way to eat these olives is drizzled with oil and oregano. Throumba Greek olives can be stored in the refrigerator for a year and will retain their flavors.

Throumba Greek olives have a number of health benefits. They are a rich source of oleuropein, which is a potent antioxidant with anti-inflammatory properties. Throumba Greek olives are also a good source of vitamin A and monounsaturated fat.Throumba also produces a high-quality olive oil with low acidity, delicate taste, and the aroma of ripe olives.

Type of Greek Olive

Throumba Greek olives are a small, black olive that is often refered to as a “date olive” due to their prune-like appearance.

Where Throumba Greek Olives are Produced

Throumba Greek olives are grown and produced on the island of Thassos in the northern Aegean Sea.

Throumba Greek Olive Flavor Description

Throumba Greek olives have a delightful olive flavor and aroma. The aroma also has a hint of salt.

Facts About Throumba Greek Olive

• Throumba Greek olives are small and wrinkly.
• These olives are a good source of nutrients.
• They ripen while still on the tree.
• Throumba olives are given a supplementary dry curing on coarse salt to give them a wrinkled texture and mellow flavor.
• The Phoma oleae fungus allows the olives to lose their bitterness while ripening on the tree.
• The Throumba Greek olive weighs approximately 3 – 5 grams and has an oil content of up to 25%.

The post About the Greek Olive Throumba appeared first on .

Nafplion Greek olives are split prior to brining to allow the spices to penetrate. They are cured naturally with salt. They are generally sold in brine, oil, and oregano or in brine with lemon slices and peppers. The olives have a slighty sour and salty taste.

Nafplion Greek olives are not well-known outside of Greece, but you can purchase them online and if you’re lucky enough to live in a city with a Greek store, you might be able to find them there. These olives are considered a delicacy that go well with dinners and salads. You can add these tasty olives to a pasta salad with feta cheese, a Greek village salad, and chicken fillets with eggplant. In Nafplion, you may find Nafplion Greek olives used as part of kebabs. Nafplion olive oil is a great addition to salads.

Type of Greek Olive

Nafplion Greek olives are small, light green olives with a firm and crunchy texture.

Where Nafplion Greek Olives are Produced

Nafplion Greek olives are produced in Nafplion, specifically in the valley of Argos, where they are harvested beginning in October.

Nafplion Greek Olive Flavor Description

Nafplion Greek olives have a sour and salty taste to them. They are often sold in lemon slices and peppers or oregano, oil, and brine, which adds to their delicious flavor. They are firm and crunchy olives. Their taste can also be described as being nutty with a slightly smokey flavor.

Facts About Nafplion Greek Olive

• Nafplion Greek olives have been a staple in many cuisines since ancient times.
• According to Greek mythology, the olive tree was a gift from the goddess Athena to the people of Athens.
• Nafplion Greek olives are also known as Megaritikh.
• These olives are named for where they grow.
• Though not a well-known olive outside of Greece, you can purchase them to try in your own home no matter where you live.
• Green olives, such as Nafplion Greek olives, are picked before they ripen.
• Production of Nafplion olives are limited each year.
• Nafplion olives are cracked and cured naturally with salt
• In Nafplio, you can take an olive oil tour where you can walk the olive groves, collect olives, and produce your own olive oil.
• Since ancient times, Nafplion Greek olives have been used for their fat and oil content, used in culinary recipes and cosmetics.

The post About the Greek Olive Nafplion appeared first on .

The olives are bitter and don’t make for good snacking. The Koroneiki Greek olives are light green to dark purple in color. The oil that is made from Koroneiki olives pairs well with salads, fish, chicken, pork, roasted vegetables, feta cheese, and just about any Greek dish. It’s an oil that pairs especially well with chicken and lamb dishes that feature oregano and lemon. Koroneiki Greek olive oil also makes a good dipping oil.

Koroneiki olive oil is velvety with a smooth taste. The oil produced with Koroneiki Greek olives has one of the highest polyphenol content that can be found. Polyphenols are antioxidants that help to reduce the risk of cancers, heart disease, and other diseases. Thanks to this high polyphenol content, Koroneiki olive oil also has a longer shelf life than many other olive oils.

Type of Greek Olive

Koroneiki Greek olives are known for being aromatic. These olives are light green to dark purple in color. The Koroneiki olive is small and shaped like a tear drop.

Where Koroneiki Greek Olives Are Produced

Koroneiki Greek olives are produced throughout Greece, but mainly in the south Peloponnese and areas of Crete.

Koroneiki Greek Olive Flavor Description

The Koroneiki Greek olive has the aroma of herbs and other vegetation that are in the area while it grows. The Koroneiki olive can be bitter, which is why it is mainly used in the production of olive oil. Koroneiki olive oil is pleasant and a bit peppery. Other descriptions used to define its flavor include herbaceous and pear-like.

Facts About Koroneiki Greek Olive

• Koroneiki olives are well-known around the world for being a top choice when producing olive oil.
• In addition to being grown in Greece, the Koroneiki olive is also cultivated in Australia, the United States, New Zealand, and France to name a few.
• Koroneiki olive trees account for approximately 50 – 60% of the acreage in Greece.
• Koroneiki olives are suitable for super-high density growing systems, which is why they can be grown throughout the world.
• Koroneiki olive oil has a shelf life of up to one year after the date of purchase.
• The Koroneiki olive has grown for more than 3,000 years.
• The Koroneiki olive tree is drought-resistant.

The post About the Greek Olive Koroneiki appeared first on .

Thanks to these ideal conditions, this olive is considered one of the superior table olives produced in Greece. The olives are harvested from the middle of September until the end of October. Many of the Halkithiki Greek olives are harvested while young and still green, but the black Halkithiki olives are harvested approximately two months later when they are adults.

Halkithiki olives are mainly cured with a natural brine fermentation, which is water, sea salt, and sometimes lactic acid. This process is what gives the olives their meaty texture and tart flavor.

The Halkithiki olive is plump and tastes fruity, buttery, and briny. There is a subtle sour taste to the olive as well as a light peppery taste. The Halkithiki Greek olive pairs well with sun-dried tomatoes, almonds, and feta. They are a nice addition to snack plates and can be enjoyed on their own as well. Halkithiki olives also go nicely with hummus. They can also be stuffed with ingredients including blue cheese, almonds, sun-dried tomatoes, and anything else that one may enjoy with olives. You will usually find these olives pitted, which makes for convenience.

Halkithiki olives are a wonderful source of nutrients. They are a rich source of omega fatty acids, iron, copper, and vitamin E. Vitamin E is an antioxidant helps to fight against free radicals that damage cells in the body. They are also anti-inflammatory and may help prevent arthritis.

Type of Greek Olive

Halkithiki is a green Greek olive that is large, plump, and oval-shaped. They have a prominent tip at the bottom as well. They are processed through brine curing, which gives them a firmer meat texture.

Where Halkithiki Greek Olives are Produced

Halkithiki olives are produced in the Halkidiki Peninsula where the climate and soil is ideal for their growth.

Halkithiki Greek Olive Flavor Description

Halkithiki olives taste fruity, buttery, and briny. There are subtle sour notes and a hint of pepper.

Facts About Halkithiki Greek Olive

• Olives are an important part of the Mediterranean diet.
• Halkithiki Greek olives are commonly harvested when still young and green.
• These olives turn black when they are harvested when fully ripened.
• Halkithiki olives are also known as Halkidiki olives.
• They are typically larger than the Conservolia olives.
• The pit of the Halkithiki olives are slightly curved.

The post About the Greek Olive Halkithiki appeared first on .

Conservolia are black olives that grow in Central and West Greece. These areas have hot, dry summer and cool, wet winters, which are the ideal conditions for growing olives. When the Conservolia olives are ready for picking, they are dark in color. Volos olives are allowed to ripe to a deep purple color on the tree before they are picked. Harvesting mainly occurs from October through December. Black olives begin as a dark green hue and then turn a dark cocoa brown to black color as they become mature.

Conservolia Greek olives pair well with cheese and bread. They also go well with stuffed grape leaves and hummus making it the perfect olive to add to any snack tray. For meals, Conservolia olives pair well with many soups and stews, Greek olive flatbread with feta and roasted red peppers. If you’re looking for a wine to enjoy with Conservolia olives, try Pinot Noir. Conservolia Greek olives pair especially well with Greek dishes.

Type of Greek Olive

Conservolia Greek olives are found in a number of colors including green, dark red, bluish black, dark brown, and black. They have a medium-soft texture. Conservolia, though soft, are not mushy olives. They are a large, oval-shaped olive.

Where Conservolia Greek Olives are Produced

Conservolia Greek olives are grown in Central and West Greece where the hot, dry summers and cool, wet winters are their ideal growing conditions.

Conservolia Greek Olive Flavor Description

Conservolia Greek olives have a fruity flavor with hints of red wine after being processed in a natural sea salt brine for a few months.

Atalanta Greek olives are brine-cured and slightly tart. Their flavor makes them the perfect addition to seafood dishes, pizza, and pasta sauces.

Agrinio Greek olives are cracked and brine-cured, giving them a tangy sour taste.

Amfissa Greek olives are firm and crisp with a buttery taste and hints of citrus. They are mildly sweet and pair well with Greek feta cheese, goat cheese, and olive and herb roasted potatoes.

Facts About Conservolia Greek Olives

• Conservolia olives that are harvested when green are used to produce extra virgin olive oil.
• The red wine flavor of Conservolia olives comes from the natural yeast on the skin of the olive.
• The life expectancy of an olive tree is around 300 – 600 years, but some live as long as 1,000 years.
• Since ancient times, the olive has been considered a symbol of wisdom, knowledge, health, beauty, and power
• Conservolia Greek olives are resistant to shriveling skin.
• Black and blond Conservolia Greek olives are placed directly in brine.
• Black and blond Conservolia olives are preserved by natural fermentation.
• Olives by the names of Volos, Atalanta, Stylidam Agrinio, and Amphissa belong to the Conservolia variety.

The post About the Greek Olive Conservolia appeared first on .

Amfissa is a popular Greek olive that comes in both green and black varieties. These olives are used in the making of olive oil as well as being enjoyed in olive form on their own or and with meals and snacks. Its lemony flavor means Amfissa olives pair nicely with goat cheese and Greek feta cheese. Amfissa olives also pairs well with dishes such as Greek olive flatbread with feta and roasted red peppers and olive and herb roasted potatoes. In Greece, these olives are often added to stews and soups.

Amfissa olives are hand-picked when very ripe from where they grow on the hills of Delphi, home of the ancient Greek oracles. It can be noted that Amfissa is also the name of a town in Phocis, which is part of Delphi. The trees of black Amfissa olives are tall, averaging 7 – 10 meters tall. These grapes are also known as Black Volos, Agrinio olives, and Arta as they are produced in different parts of Greece. Black Amfissa olives are one of the largest of the Greek varieties.

Amfissa olives are made from the Conservolea olives that are grown in the Amfissa Valley. These Conservolea trees begin bearing the fruit after 3 – 4 years. It is estimated that 70% of the table olives produced in Greece are Amfissa olives.

Type of Greek Olive

Amfissa olives are round with a firm skin and crisp texture. They are also described as having mildly sweet flesh. Amfissa olives come in green, black, and black/brown varieties. The black color is actually a very deep, dark purple color.

Where Amfissa Greek Olives are Produced

Amfissa Greek olives are produced in Delphi, Greece.

Amfissa Greek Olive Flavor Description

Amfissa Greek olives are firm and crisp with a buttery taste and citrus notes. The Amfissa olives are mildly sweet.

Facts About Amfissa Greek Olives

• Young, green Amfissa olives are round in shape and small in size.
• Amfissa olives are cured for about 3 months with natural sea salt brine and citric acid.
• They should be eaten within 18 months of their production date.
• Olives are a fruit and they have pits like cherries, avocados, and peaches.
• Olives are drupes as they have a stony endocarp with a seed inside, but are not part of the same category as stone-fruits.
• During the time the oracles were in Delphi, there were no olive trees, but now the area is filled with them.

The post About the Greek Olive Amfissa appeared first on .