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KONSERVOLIA ATALANTIS
PHTHIOTIS, GREECE
This large table olive is obtained from olive trees of
the Konservolia variety grown in Phthiotis prefecture
in central Greece. They are harvested by hand, either
when ripe and black or earlier when they are still green.
When transported to the processing plant, the black
olives are soaked in a caustic soda solution and the
green ones in a salt solution to reduce their bitterness,
and then they are pickled.
The flavor of these olives is mild and slightly sweet.
These olives are quite large, and their meat detaches
easily from the pit. Konservolia Atalantis is usually
eaten in tasty salads or sliced over pasta.
KONSERVOLIA ARTAS
ARTA, GREECE
This table olive is obtained from olive trees of the
Konservolia variety grown in the municipal areas of
Peta, Komboti, Grammenitsa, Vlama, Sykies, Sellades,
Makryniada, and Kommeno in the Epirus region. The
weather and soil conditions in these areas are not ideal
for olive cultivation, but this variety has adapted well
to wet soils and cold winters.
The olives are harvested manually and transferred to
a processing plant, where they must pass a quality
control check. The best olives are placed in containers
with brine to ferment. The fermentation process lasts
from 20 to 60 days for green olives and four to five
months for yellow and black olives.
Artas olives are average in size and are green, yellow,
or black in color, according to how ripe they are when
picked. These olives are usually served in salads or as
appetizers along with Greek cheeses.
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