Greek Olive Varieties

Oct 26, 11 Greek Olive Varieties

The ground and climatic conditions of Greece favour the olive

tree growth. The main classification of olive crops pertains to edible olives (edible) and olives for the production of olive oil, while there is also the mixed kind of olives. They are also separated to small sized and large sized olives, and to black and green olives, while the varieties of Greek olives are many indeed (Kalamon, Throuba, Koroneiki, Konservolia etc.)

Edible olives form one of Greeks' traditional nutrition products. Olives produced in Greece are regarded (from a taste and quality point of view) of the best world wide and certain Greek varieties (i.e. Kalamon olives) are known internationally. Moreover, for the intent of assuring their particular characteristics, certain olive varieties produced in Greece have the mark Protected Appellation of Origin.

There are totally eight different Greek olive varieties, which are used either for straight consumption or for oil oil production.

  • Variety: "Gaidoroelia", which means donkey olive and owes its name to its big size.

Usage: Table olive
Characteristics: It can be found in North Greece and more precisely in Chalkidiki. It has big size.

Usage: Table olive
Characteristics: It is the most known variety. Its fruit is very tough. Usually the fruit is cut in the middle and are stored within vinegar and salt.

Usage: Table olive
Characteristics: 80% of Greek table olives belong to this variety and are disposed with several local names. It is oval or round, 5-8 grams and it is served with salty food.

  • Variety: "Koroneiki", the name derives from the Greek word “korona” which means crown

Usage: Oil Production
Characteristics: It is mainly used for oil production. The produced oil has a very light and harmonious aroma, often with light aroma of lemon.

Usage: Table olive & oil production
Characteristics: It is similar to conservolea in size and color

Usage: Table olive & oil production
Characteristics: Small, green in tin and black in salty storage

Usage: Table olive
Characteristics: It doesn’t need to be processed. It gets matured on the tree. It can be placed in a tin with some salt or oil. It is black and shrunk.

Usage: Table olive
Characteristics: It

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loses its acidity by maturing on the tree. Its bitter ingredients are transformed by a microorganism that the olive tree produces. Its size is small to medium.

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