Extra Vergin Olive Oil
Discover the essence of the Mediterranean diet. Our Extra Virgin Olive Oil is selected with strict criteria from the finest olive groves, to reach your table pure and aromatic. Ideal for accompanying your fresh salads, adding intensity to your grilled dishes, or serving as the base for your most exquisite sauces. A gift of nature, elegantly packaged for those who settle for nothing less than excellence.
Terpsi Patelia
Discover the crisp, fresh intensity of the Greek countryside. Terpsi Green Olive Patelia is an exquisite spread made from selected green olives, crafted using an authentic, 100% handmade recipe. Its velvety texture and subtly piquant finish will delight any gourmet palate.
Serving Ideas: Spread it over toasted rustic bread with a touch of feta cheese. Use it as a premium dip for raw vegetables. Elevate your gourmet sandwiches and wraps. Bring a touch of sophisticated luxury to your everyday table!
Serving Ideas: Spread it over toasted rustic bread with a touch of feta cheese. Use it as a premium dip for raw vegetables. Elevate your gourmet sandwiches and wraps. Bring a touch of sophisticated luxury to your everyday table!
Green Olive "Manaki"
Very well known variety for oil that ripens slowly with the best harvesting season being from mid-January to early February. The fruit is small, oval or spherical in shape and weighs between 2,2 and 2,9gr.
The fruit yields excellent quality oil, but the management of this variety as a table variety ensures an excellent result as a green olive category, where both its aroma and its particular freshness and crispness pleasantly surprise you.
The fruit yields excellent quality oil, but the management of this variety as a table variety ensures an excellent result as a green olive category, where both its aroma and its particular freshness and crispness pleasantly surprise you.
Olives Throumba
The fruit is of medium size with a weight of 2.5-5 grams and is considered a dual-purpose variety. The fruit if harvested gives 28-30% oil, or if left on the tree gives the edible olives known as "THROUMPES". The fruit, with high humidity and relatively high temperature at the end of autumn, undergoes (due to the action of the fungus phoma oleae) a natural fermentation and loses its bitterness while still on the tree. As long as they are harvested a little earlier, ripening - fermentation is achieved using dry salt and, with appropriate care, they acquire a mild or strongly spicy character depending on how they are handled.
Green olive "Ladoelia" - "Kalolia"
Medium-fruited variety with oval-shaped fruit, dual use, i.e olive and table olive as green, wrinkled, clotted or black. It is grown throughout Greece. The fruit varies greatly in size and shape and is very similar to Koroneiki but is larger green olives contain less olive oil which is around 25% to 30%. This explains their strong taste. Small or medium-fruited, discreet in appearance, they win with their sharp bitterness and their firm, crunchy flesh, which is retained despite processing.
Plum olive – “Gigas” or donkeyolive
It is a special variety of olive tree that is visually distinguished by its size and shape. It is believed to have originated from the revival of the ancient variety Orcas, which took its name from its resemblance to the orchis. Based on size it is classified as a super mammoth as each fruit reaches up to 20gr in weight.
It is an extremely fleshy olive with a rich plum-like body. It is characterised by its strong aroma and bitter aftertaste. It is usually grown in Argolida and Arcadia.
With crisp and fleshy flesh, it stands out for its freshness, earthy aromas and full, rich flavour.
It is an excellent appetizer for distillate, white cheeses and pickles.
It is an extremely fleshy olive with a rich plum-like body. It is characterised by its strong aroma and bitter aftertaste. It is usually grown in Argolida and Arcadia.
With crisp and fleshy flesh, it stands out for its freshness, earthy aromas and full, rich flavour.
It is an excellent appetizer for distillate, white cheeses and pickles.
Olives “Kalamon”
Elia Kalamon derives its origin from the region of Kalamata, hence its name Elia Kalamon. A tree that produces fruit of medium to large size, of high quality, considered one of the top varieties in the world. Table olives of this variety are preserved in brine or in vinegar in various combinations with aromatic plants and herbs.
They are firm and crunchy with a subtle fruity taste, which is salty, slightly bitter and vinegary. They are eaten as an appetizer, in salads and especially in the Greek village salad.
They are firm and crunchy with a subtle fruity taste, which is salty, slightly bitter and vinegary. They are eaten as an appetizer, in salads and especially in the Greek village salad.
Olives “Kalamata” slices
The most famous olive in the world, sliced! Sliced olives with great taste! We can add them to our toasts, pizzas, salads, sandwiches, etc. Slices of amazing taste that win everyone's taste buds with their slightly spicy and sour taste!
Kalamon olives are rich in antioxidants and healthy fats and have been linked to multiple health benefits, including protection against heart disease. About 75% of their fat is heart-healthy.
Kalamon olives are rich in antioxidants and healthy fats and have been linked to multiple health benefits, including protection against heart disease. About 75% of their fat is heart-healthy.
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