Olives

 

The olive tree is known since ancient times, and probably originates from the eastern Mediterranean.

 

According to ancient Greek tradition, olive hometown is Athens and the first olive tree was planted by Athena on the Acropolis.

The Greeks were the first people who cultivated the olive in the European Mediterranean area.

 

The olive tree thrives in temperate climates without temperature extremes (average annual temperature of 16 C) and humidity, which characterise Mediterranean area.

 

In Greece there are several varieties of olives.  There are olives from Thassos and olives from Chios island, already recognized as PDO products, olives from Arta, from Crete and from Volos, already recognized as PGI products, but the most common and widespread olive types are :

• Ladolia (the wrist size is relatively small with dimensions from 10 to 16 millimeters, has a high efficiency in oil of excellent quality with low acidity).

• Manaki (the fruit has medium size with oval shape and what characterizes the tree Manaki is that withstand high altitude where other varieties except Athinolia can not).

• Koroneiki (the most famous variety of olives in Greece, has small size and gives better quality oil than other varieties).

• Athinolia (the fruit is of medium size with oval shape gives excellent quality oil with low acidity)

• Kalamata olives (the fruit has an asymmetrical shape while its weight is fairly high. The tree is able to withstand to all temperatures, giving excellent results. This variety is globally the most famous kind of table olive).  Kalamata olives are recognised as a PDO (Protected Designation of Origin) product.

• Amfissis olives (the size of olives that are fairly high as respectively and weight . Due to the fact that this particular variety tends to give lower quality of oil than other varieties, it is mainly used as olive or pâtés).  Amfissis olives are recognised as a PDO (Protected Designation of Origin) product.

• Halkidikis olives (the fruit has yellow colour and does not fading into black as it is in other varieties. Has an asymmetric shape and is usually used as a table olive or pate, but often we find them stuffed with almonds or pepper).

 

Olive Paste

 

Olive paste. A completely natural product, rich nutritional value.

The olive paste is used as a starter and is 100% natural, herbal product, without preservatives.

The nutritional value of olives and olive oil, for those looking for quality of life, care for their health and to those who are looking for variety of natural and traditional flavours.

 

Choose small "luxuries" for you and your family.