Olive Varieties

Green Olives:Green olives belong to the family of conservolea. They are collected from the tree at the end of September until the middle October. The fruit is early cut and with the proper processing is ready to eat shortly after harvesting.

Black Olives: Black olives belong to the family of conservolea. They are collected from the tree at the middle of November until the middle January. The fruit is ripe when collected. Black olives are widespread in foreign markets with many names (Amfissa Black Olives, Agrinio Black Olives, Volos Black Olives) depending on the place of production.

Blonde olives: Blonde olives belong to the family of conservolea. They are collected from the tree at the end of October until the end of November. The fruit is collected mid early from the tree. Blonde olives with vinegar are an excellent meze for ouzo.

Kalamon Olives: Kalamon olives is an excellent variety of table olive. Kalamon olives are cultivated in Lakonia, Messinia and a significant stretch of the broader area of Agrinio. The fruit is collected ripe from November until Christmas. This variety is the most famous table olive in the world.

Chalkidiki Olives: Cultivated almost exclusively in Chalkidiki. The fruit is early cut and with the proper processing is ready to eat shortly after harvesting. The fruit of Chalkidiki olives is usually large.

Dried Olive (Throuboelia):Dried olives are cultivated in Aegean islands (Chios, Samos, Naxos), Crete and Thasos. During their maturation they lose their bitter flavor while still on the tree, without processing.

Green Cracked Olives: We find them in many Greek areas, mainly of Peloponnese and Roumeli. They are collected from the trees at the end of September until the middle of October. The fruit is early cut and with the proper processing is ready to eat shortly after harvesting. Cracked olives with lemon and fennel in olive oil are an excellent appetizer.

Plum Olives: Cultivated mostly in the area of Argolida-Arcadia. This olive has the largest fruit, which often exceeds 20gr and is mainly known by the name Gaidouroelia (donkey olive).