The green olives of Halkidiki come exclusively from the varieties “Chondrolia Halkidiki” and “Halkidiki” of the species Olea Europea.
The olives produced are characterized by the large size of the fruit, bright green-yellow color, delicate fruity aroma and slightly bitter taste, spicy and absence of oiliness.
The harvest takes place in early September when the fruit is at the appropriate stage of ripening and has the desired color. Over time the olive fruit ripens and the color gradually changes to black which characterizes a fully ripe olive.
What is its nutritional value?
Olives are a basic element of the Mediterranean diet and are now considered, after extensive studies of the healthiest food products due to the content of monounsaturated fats, antioxidants and other valuable elements.
Edible olives contain antioxidants and significant amounts of vitamins A and E while they are rich in phenolic compounds that help the heart function properly.
The monounsaturated fatty acids and tocopherols contained in olives have antioxidant properties offering protection against cardiovascular disease.
They are also rich in trace elements such as iron, phosphorus, calcium and potassium.
We suggest you eat them raw.
Olives can be served with a drink, used melted as a paste with olive oil, finely chopped as an addition to salads, pasta and hot dishes, or used as an ingredient in pizza.