About the Greek Olive Throumba

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Thassos Island is famous for the Throumba olives that are produced there and are named after the island. Throumba Greek olives are harvested from November to January. They are small, black and wrinkly olives with a raisin-like texture. A unique feature of the Throumba Greek olive is that they ripen naturally when left on tree branches. When they are fully matured, they are caught in nets that are placed underneath the trees and hand-picked to prevent bruising.

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%.

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This post was written by Greek Boston

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