The most adaptable of the Greek Olives
The Pitted Giant Green Olives derive from Khalkidhiki, a Greek Peninsula near Thessaloniki, formed by three strips of land extending into the Aegean Sea. Indeed, for at least two centuries this crop has been highly important both for the local economy and for the cultural life of the area’s inhabitants. These olives are very large, with firm and crisp flesh and a delicate aroma.
Suggestions for consumption:
A firm and juicy olive, highly valued for its consistency and delicious flavour. They are ideal as a snack or with aperitifs.
In the kitchen, they are used with mixed and green salads, or with vegetables served cold or braised, or flavoured with oregano, thyme, celery, paprika and garlic like in the Greek culture.
Energy 598 kJ / 146 kcal; Fat 14.5 g of which saturated fatty acids 2.3 g; Carbohydrates 0.3 g of which 0 g sugars; 4.5 g fibers; Protein: 1.2 g; Salt 3 g.