Mediterranean Line

Olives from Greece with a rich, firm and juicy pulp.

Greece is the land, according to the myths, where for the first time the olive was cultivated.
Many centuries of cultivation and tradition there are in Greece with its olive and fruit.

They are authentic, top quality olives, large in size, rich, soda and juicy pulp, great in consistency. The warm lands, the Mediterranean sea breeze that caresses it in its growth, gives it a savory flavor and make it a unique and valuable product.

Greece is the land, according to the myths, where for the first time the olive was cultivated.
The warm lands, the Mediterranean sea breeze that caresses it, gives it a savory flavor and
make it a unique, valuable and premium quality product.

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The Mediterranean Fruit Line is composed of table olives that come from the Chalkidiki peninsula, the pearl of the Mediterranean with a favorable climate for the growth of the olives. They are green olives to be consumed both as main and as an ingredient for many dishes. Besides the appreciable size, it has a fleshy and crunchy pulp and each one is distinguished by its particularities.

The giant aperitif green olives are suitable to be consumed as an aperitif or snack because they lend themselves to being flavored with creativity with oregano, thyme, celery, paprika and garlic and because for the large size they are special tasty.

The giant pitted green olives are suitable in salads or in the side dishes due to the absence of the core, they are appreciable for their size and can be flavored in a delicious way according to the Greek tradition.

The giant sweet green olives are ideal as a snack or in appetizers for their delicately fruity aroma that is released from the pulp of considerable size.

The green olives stuffed with peppers give a pinch of taste and imagination and can be used in salads, first and second courses. Also be enjoyed alone as a snack.

The olive tree is part of culture since the history of humanity and its growing is typical of Greece. Greece has allowed the spread of the fruits in the Mediterranean and in the rest of the world.

Greek mythology tells how the creation of the olive tree occurred in Greece: in the diatribe for the possession of Attica between Poseidon and Athena, she won because she invented and offered the olive tree to Zeus.

The fertility of the earth and the Mediterranean climate, warm and dry, allowed the Greeks to cultivate vines, olives, barley and wheat. Olive oil was in great demand for a variety of uses: as a cosmetic, for ready medicine, for sacred rites or as a fuel for lighting. Even the olive tree assumed an important symbolic value, just think of the crowns of the Olympic games composed of its leaves.

The definition of this line depends also from the Mediterranean diet, synonymous of healthy nutrition and of which olives and oil are the fundamental elements.

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The Mediterranean Fruit Line is composed of table olives that come from the Chalkidiki peninsula, the pearl of the Mediterranean with a favorable climate for the growth of the olives. They are green olives to be consumed both as main and as an ingredient for many dishes. Besides the appreciable size, it has a fleshy and crunchy pulp and each one is distinguished by its particularities.

The giant aperitif green olives are suitable to be consumed as an aperitif or snack because they lend themselves to being flavored with creativity with oregano, thyme, celery, paprika and garlic and because for the large size they are special tasty.

The giant pitted green olives are suitable in salads or in the side dishes due to the absence of the core, they are appreciable for their size and can be flavored in a delicious way according to the Greek tradition.

The giant sweet green olives are ideal as a snack or in appetizers for their delicately fruity aroma that is released from the pulp of considerable size.

The green olives stuffed with peppers give a pinch of taste and imagination and can be used in salads, first and second courses. Also be enjoyed alone as a snack.

The olive tree is part of culture since the history of humanity and its growing is typical of Greece. Greece has allowed the spread of the fruits in the Mediterranean and in the rest of the world.

Greek mythology tells how the creation of the olive tree occurred in Greece: in the diatribe for the possession of Attica between Poseidon and Athena, she won because she invented and offered the olive tree to Zeus.

The fertility of the earth and the Mediterranean climate, warm and dry, allowed the Greeks to cultivate vines, olives, barley and wheat. Olive oil was in great demand for a variety of uses: as a cosmetic, for ready medicine, for sacred rites or as a fuel for lighting. Even the olive tree assumed an important symbolic value, just think of the crowns of the Olympic games composed of its leaves.

The definition of this line depends also from the Mediterranean diet, synonymous of healthy nutrition and of which olives and oil are the fundamental elements.

Look at the Range 

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  • Giant Green Aperitif Olives

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  • Giant Pitted Green Olives

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  • Giant Sweet Green Olives

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  • Green Olives Stuffed with Peppers

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