Greek olives are famous the world over. And with reason.
With so many delicious varieties to choose from, from juicy and meaty to buttery and briney, there’s an olive for every occasion and every palette.
Here’s our pick of some of the best Greek olives for eating or cooking. How many have you tried?
If you fancy a greek night, you can always try our essential Greek dinner dishes.
A popular choice, regal and distinctive deep purple and shiny skinned kalamata olives have a rich and fruity flavour, leaving fans in little doubt why they’re crowned the queen of olives.
2. Conservoila Olives
(including Amfissa, Volos, Amphissa, Agrinio, Stylida and Atalanti)
These large, oval olive are some of the most commonly produced table olives produced in Greece. While they start off a rich dark green when unripe they finally turn dark, bluish-black when mature.
These characteristic round, mellow olives hail from central Greece where they are harvested by hand when very ripe. They have a meaty and mildly sweet soft flesh.
This distinctive wrinkled olive is native to Greece and commonly grown in the Attica region. The word “tsakistes” actually means, “cracked,” in reference ot their skin.
The famous pale green oval Halkidiki olive is grown and harvested exclusively in northern Greece on the Halkidiki Peninsula. Their plumpness and meaty bite with a fruity, briny, buttery and pleasantly sour flavor make them a great table olive.
Want to brush up on your olive geography?
Try this Greek Olive Map we came across by UrbanGrains. Click on the map to enlarge.