Top 4 Central Greek Olives

Melira is a honey producer located in Attica, Greece. The company specializes in high-quality honey products derived from various types of flowers and trees. Melira is known for its innovative packaging and commitment to preserving the natural properties of honey. Their product line includes flavors such as thyme honey, pine honey, and heather honey.Expand

Medbest is a renowned Greek company specialized in the production and export of high-quality Mediterranean food products. Headquartered in Athens, Medbest has become one of the leading exporters of authentic Greek food, with a presence in more than 30 countries worldwide. The company stands out for its rich product portfolio, which blends traditional recipes, carefully selected raw materials, and modern packaging technologies. Its business philosophy is rooted in preserving Greece’s culinary heritage by offering products that reflect the Mediterranean way of life - full of flavor, aroma, and nutritional value. Medbest is best known for its brand Nefeli, which includes a wide range of products recognized for their exceptional quality, authentic formulations, and use of pure, natural ingredients. The Nefeli line features olives, olive oil, gourmet spreads, honey, balsamic creams, and other carefully crafted specialties that embody the genuine character of Greek cuisine. All products are manufactured under strict quality control standards, with a strong emphasis on freshness, safety, and nutritional integrity. Thanks to its commitment to excellence and dedication to tradition, Medbest products can be found in gourmet shops, supermarkets, and restaurants around the globe that value true Mediterranean flavor.Expand

This table olive is obtained from olive trees of the Konservolia Amfissis variety grown in the municipalities of Amfissa, Itea, Delfi, Chrisso, Sernikaki, Aghios Konstantinos, Aghios Georgios, Eleonas, Drossochori, Prossilio, and Kirra in Phocis prefecture. Even though conditions in this mountainous region are not ideal for cultivating olives because of its cool winters, the Konservolia variety has adapted well. The olives are usually harvested when fully ripe and gathered by hand using small wooden sticks. Selected olives are fermented in a brine for four months to reduce their bitterness, and then preserved in salt. These olives are more round than oval, with a meaty, soft flesh, and a pleasant, mildly sweet flavor. Around 70% of the table olives produced in Greece are of this variety. The olives are often pitted and used for stuffing. Konservolia Amfissis olives are best served in salads, with cheeses such as manouri or meta, or in warm tarts with goat cheese.Expand

This table olive is obtained from olive trees of the Konservolia variety grown within the Rovies municipality in central Greece. The weather conditions and soil in this area are perfect for olive cultivation. Traditionally, these olives are harvested by hand and transported to a processing plant. In order to make them less bitter, they are doused in a solution of caustic soda for twelve hours. Afterwards, they are placed in a brine with added lactobacillus bacteria to ferment. The pleasantly sweet flavor and fruity aroma of these olives have made them quite popular, and they can be found served on appetizer platters with cheeses or sliced over salads and pasta.Expand

This large table olive is obtained from olive trees of the Konservolia variety grown in Phthiotis prefecture in central Greece. They are harvested by hand, either when ripe and black or earlier when they are still green. When transported to the processing plant, the black olives are soaked in a caustic soda solution and the green ones in a salt solution to reduce their bitterness, and then they are pickled. The flavor of these olives is mild and slightly sweet. These olives are quite large, and their meat detaches easily from the pit. Konservolia Atalantis is usually eaten in tasty salads or sliced over pasta.Expand

This table olive comes from olive trees of the Konservolia variety grown in Phthiotis prefecture in central Greece. This region is characterized by a Mediterranean climate with warm summers and humid winters that is ideal for the cultivation of olive trees. Traditionally, the olives are harvested by hand either during the initial state of ripening while they are still green or when fully ripe and black. They are transferred in plastic crates and treated in a processing plant. In order to remove their bitterness, the green olives are processed with a caustic soda solution and the black ones in a salt solution, and they are then pickled. Their pulp is usually described as crunchy, and it easily detaches from the pit. Their flavor is mild and pleasantly sweet. Enjoy these olives in salads and pastas, or serve them as an appetizer with goat cheeses.Expand