The rich soils, the wonderful mild Mediterranean climate, and the sun shining almost 300 days a year, is what makes Greek olives so special.
Traditionally, table olives in Greece are harvested by hand, one by one. This is to protect their sensitive skin and texture. With their rich flavor, olives are a healthy appetizer, snack and taste enhancer.
Kalamata olives come from olive groves in the sunbathed southern and central Greece. They are handpicked, fleshy and juicy. There is no need for any marinade to enhance the natural flavour of these delicious olives. They have a long and asymmetric shape, a beautiful black-violet color and provide rich flavor and hard texture. They are processed by natural fermentation.
Their name “Kalamata olives” comes from the Peloponnesian port that these olives were originally exported from - Kalamata. These olives account for only a small part of Greece’s overall olive production. They are probably the most tasteful and mostly appreciated all over the world. This is reflected in their price!
The green Chalkidiki olives come from olive groves mainly in the Chalkidiki peninsula in Northern Greece. They are handpicked from the trees when they have obtained full size, but before the ripening cycle has begun. They have a firm texture that makes them ideal for stuffing, with green peppers, garlic, almond etc.
Both Kalamata and green Chalkidiki olives are eaten as an appetizer, or added in salads, pasta, sauces, pies, bruschetta and many oven and casserole dishes.