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THROUMPA AMPADIAS
RETHYMNIS KRITIS
AMARI, GREECE
These olives are cultivated in the province of Amario
in Rethymnon prefecture on the island of Crete. The
Mediterranean climate and fertile soil on the island
provide excellent conditions for olive growing. These
Throuba olives fall on the ground when fully ripe, and
they are collected using olive nets.
They are characteristically black in color and have a
meaty texture. They are not bitter because these olive
trees are infested with the Phoma oleae fungus, which
causes the olives to lose their bitterness as they ripen
on the tree. Besides selecting the best olives, no further
human processing is required.
Throumpa Ampadias Rethymnis Kritis are very rich
in oil and are a must-try table olive when visiting this
beautiful island.
THROUMPA CHIOU
CHIOS, GREECE
The Greek island of Chios has a wonderful Mediterranean
climate and fertile soil that enables the cultivation of many
high-quality products. Among the most interesting products
on the island are Throumpa Chiou table olives. Nets are placed
under these olive trees to catch the olives as they fall naturally
from the tree when they reach their full ripeness, and they are
gathered every three to five days.
They lose their bitterness on the tree thanks to the fungus
Phoma oleae, so no further treatment is necessary. These
wrinkled black olives are dried naturally without the use of
added heat. Throumpa Chiou can be bought all over the island,
and they are becoming popular even beyond Greece’s borders
because of their pleasantly sweet taste.
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KONSERVOLIA ROVION
ROVIES, GREECE
This table olive is obtained from olive trees of
the Konservolia variety grown within the Rovies
municipality in central Greece. The weather conditions
and soil in this area are perfect for olive cultivation.
Traditionally, these olives are harvested by hand and
transported to a processing plant.
In order to make them less bitter, they are doused in
a solution of caustic soda for twelve hours. Afterwards,
they are placed in a brine with added lactobacillus
bacteria to ferment. The pleasantly sweet flavor and
fruity aroma of these olives have made them quite
popular, and they can be found served on appetizer
platters with cheeses or sliced over salads and pasta.
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