The 5 main types of olive that greek land produces. A package for every taste but also an opportunity to discover our preferences. Ancient olive varieties from Kalamata, Chalkidiki, Nafplio, Amfissa and Thasos that are farmed in ways that differ little from ancient times. Each one of our varieties offers its own gastronomic touch and simultaneously altogether their different beneficial properties. Varieties picked by specialists.
The nutritional value of the types is different but equally important. Embedded in oil, the olives sweeten and acquire a magnificent taste. Vinegar, thyme, and basil that lend their aroma also contribute to this. Black olives are more nutritious, rich in pigments and anti-oxidants that protect the organism from the damages caused to human organisms by free radices, products of the processes of the natural metabolism of food in the body. Green olives additionally contain iron. All olives are much more concentrated in calcium, magnesium, phosphorus, potassium, vitamin E, vitamin A and anti-oxidant carotenes than olive oil. It is a rich source of unsaturated fatty acids and help those who have increased cholesterol and suffer from constipation.