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PRASINES ELIES CHALKIDIKIS
CHALKIDIKI, GREECE
Produced exclusively from the Hondrolia Chalkidikis and Chalkidiki
varieties of olive tree, Halkidiki olives are grown, processed, and
packaged in the Prefecture of Chalkidiki. The largest variety of Greek
olive, they are often called ‘donkey olives’.
Characterized by a robust and bright green glossy skin, rich, firm flesh
and a subtle fruity aroma with a somewhat bitter, spicy flavor, they are
praised in Greece and beyond as one of the best table olives on the
market. Four different types of these olives are available: whole olives,
pitted olives, crushed olives, and pitted olives stuffed with almonds or
small pieces of red pepper, carrot, pickle, blue cheese, or garlic.
All of these varieties are usually flavored with regional aromatic herbs.
To enjoy these healthy, tasty olives, it is best to keep it simple and serve
them as a snack or hors d’oeuvre.
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ELIÁ KALAMATAS
KALAMATA, GREECE
Called either Kalamata, after the city and region on the southwestern side of the Peloponnese where
they are traditionally grown, or Kalamon, after the variety of olive tree, these olives are an organic
product of exceptional quality that stands out for its authentic taste and intense aroma.
They are never harvested green, and to avoid bruising, they must be hand-picked. These tight-skinned,
meaty olives are particularly large in size, almond-shaped, and dark aubergine in color. Their exquisitely
rich, fruity flavor is the result of adding either red wine or red wine vinegar to the brine during the
curing process.
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