THROUMPA THASSOU
THASOS, GREECE
Greece
The island of Thassos has been known for its olives
since ancient times. The famous Thassitiki olive of the
Throumba variety was even named after this island.
These olives are harvested from early November
through mid-January, when they become fully ripe or
even overripe and develop their distinct black color.
Due to the presence of the Phoma oleae fungus,
Throumba olives lose their bitterness while ripening
and can be eaten straight from the tree. The olives are
primarily picked by hand in order to avoid any bruising
of the fruit. After picking, they are washed in mountain
spring water, graded by size, and cured in coarse salt.
After 30 to 40 days, they are ready for consumption
after being exposed to air, which improves their color
through oxidation. The olives aren’t heat-treated at all.
The final product is a shrunken olive with a wonderful
flavor and a bittersweet aroma, with just a hint of salt.
KONSERVOLIA AMFISSIS
PHOCIS, GREECE
This table olive is obtained from olive trees of the
Konservolia Amfissis variety grown in the municipalities
of Amfissa, Itea, Delfi, Chrisso, Sernikaki, Aghios
Konstantinos, Aghios Georgios, Eleonas, Drossochori,
Prossilio, and Kirra in Phocis prefecture.
Even though conditions in this mountainous region
are not ideal for cultivating olives because of its cool
winters, the Konservolia variety has adapted well.
The olives are usually harvested when fully ripe and
gathered by hand using small wooden sticks.
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KONSERVOLIA STYLIDAS
PHTHIOTIS, GREECE
This table olive comes from olive trees of the Konservolia variety grown
in Phthiotis prefecture in central Greece. This region is characterized by a
Mediterranean climate with warm summers and humid winters that is ideal
for the cultivation of olive trees.
Traditionally, the olives are harvested by hand either during the initial state
of ripening while they are still green or when fully ripe and black. They are
transferred in plastic crates and treated in a processing plant. In order to
remove their bitterness, the green olives are processed with a caustic soda
solution and the black ones in a salt solution, and they are then pickled.
Their pulp is usually described as crunchy, and it easily detaches from the
pit. Their flavor is mild and pleasantly sweet. Enjoy these olives in salads and
pastas, or serve them as an appetizer with goat cheeses.