GREEK OLIVES: a gift of nature

Grown in the fertile land of Greece, ripened under the sun, full of taste, natural and nutritious, hand-picked and prepared in a traditional way; Parthenon olives embody all these qualities delivering to consumers perhaps the best olives in the world.

In Greece, since ancient times the fruit of the olive tree was considered to be blessed and a symbol of knowledge, wisdom, health, power and beauty.

In addition to their exceptional flavor, Greek olives and their by-products are the basic components of the Mediterranean diet thanks to their high nutritional value. Furthermore, in conjunction with their low calorie intake, olives are perfect for everyday consumption containing a high level of vitamins A, B1 and C, calcium and iron.

Greek Olive Varieties

Halkidiki

Halkidiki

It is mainly grown in the Halkidiki region, in northern Greece.
Fruits are larger than the Conservolia variety averaging to 100-120 olives / kg. They are more elongated, with a prominent tip at the bottom.
The pit is slightly curved and the flesh has a good texture.
They are used mainly for Spanish-style green olives in brine.

Kalamata

Kalamata

This excellent quality variety derives its name from the port it was originally exported from, the town of Kalamata in the south-west Peloponnese. Fruits are cylindro-conical, curved, showing a prominent tip at the end. They turn a beautiful purple-black color when reaching maturity and gain their special organoleptic characteristics from their high oil content. They are usually preserved in light brine, vinegar and extra virgin olive oil.

Conservolia

Conservolia

Fruits are round to oval-shaped, have a thin, elastic and resistant to shriveling skin and the pulp has a fine, consistent texture. According to the degree of maturity and time of harvesting they may be: green olives most usually producing Spanish-style green olives, blond olives with blond, reddish color, black olives with  dark brown/ violet color.
Black and blond olives are placed directly in brine solution, keep a fruity flavor and preserved by natural fermentation.

THROUBA THASOU

THROUBA THASOU

It grows mainly on the island of Thasos. It is a dual-use variety with fruits medium to small size, cylindro-conical, curved, with a small tip at the end. When completely mature, fruits are deep violet-black. These olives are treated immediately in alternating layers of dry salt and gain their special organoleptic characteristics from their high oil content.

Megaritikh (or Nafplion)

Megaritikh (or Nafplion)

Grown in the Attica region, it is a dual-use variety (table olives and oil extraction) with fruits medium to small size (260-400 olives/kg). It is resistant to drought and is used mainly for untreated (natural) green olives and also in the production of naturally (wrinkled) black olives in salt.


6 nutritional facts about olive

#1
#1

They are rich in calcium and phosphorous and contain high levels of Vitamin A, which strengthens the immune system.

#2
#2

They provide the human body with vegetable fibers and minerals.  Moreover, they are a very good source of vitamin E, known for its antioxidant properties and its role in slowing down the aging of cells. They are rich in metals, such as calcium, iron, magnesium, potassium, zinc, copper and selenium.

#3
#3

They contain linoleic acid, particularly beneficial for breastfed infants.

#4
#4

They improve liver functions thus  cleansing the body due to the natural chlorine they contain, while vitamins D, E and K assist in bone development in children and adults.

#5
#5

Their characteristic flavor and aroma comes from their polyphenols, which acts against cancer and have anti-inflammatory properties.

#6
#6

They are an excellent source of unsaturated fatty acids which protect the body from heart disease, reducing the level of ”bad” cholesterol (LDL) and balancing the ”good” cholesterol (HDL), thus reducing the risk of blocked arteries.