Green Olives Chalkidiki

Are table olive variety grown mainly in the area of Chalkidiki, Kavala, Serres and many beaches of northern Greece. This variety is large – shaped and the average fruit weight is 6 – 10 g or more (100 to 165 pieces / kg). The fruit shape is asymmetric, ovoid, elongated with a nipple at apex. These olives are used exclusively for the production of Spanish – type green olives. The debittering is done with an alkaline solution and then the fruit are immersed in brine where lactic fermentation takes place. The whole process of debittering and fermentation is relatively short (2-3 months) but requires experience and technical knowledge.

The final product is green – yellow, firm to touch, crisp with a mild salty taste, with little bitterness and a slightly acidic flavor. The olives are placed in a variety of containers in brine solution with sea salt, water and lactic acid, citric acid and ascorbic acid as preservatives. With Chalkidiki green olives are produced olives stuffed with many different fillings such as peppers, almonds, garlic, feta cheese.