THE HISTORY OF OLIVE TREES IN GREECE

Olives from ancient times appear in the myths, representations and history of the peoples of the countries in which they grew up. The olive tree has always been a symbol of prosperity, peace, fertility and euphoria. To understand the social significance of the olive tree, we must remember that in ancient Greece, the winners of the Olympic Games were crowned with an olive tree
branch and received a gift of olive oil.

The oldest specimens of olive pollen we have are dated from the end of the Neolithic era, and come from Crete and Viotia. Fossilized species of Elea European dating back 50,000 years have been found in Nisyros, Kymi and Santorini.

Greek mythology mentions the olive tree as a gift from the goddess Athena. In the contest between her and the god Poseidon, which of the two will give the name of the city, according to mythology, Poseidon hit the sacred rock of the Acropolis with a trident. And immediately a wave of salt water appeared, which was later called the great "Erechtheida". When Athena struck the sacred rock with her spear, an olive tree full of olives came out. Which was explained as a promise of the glory and prosperity of the city of Athena.

OUR PRODUCTS

Green olives are grown almost entirely in Halkidiki. They are also known as Gaiduroelia (donkey olives) due to the large size of the olives. It is a large-grained, deep-green variety that turns yellow during processing. Halkidiki green olives are available whole, seedless or stuffed with almonds, garlic, sweet red pepper and also seasoned with various spices.

Kalamata olives are one of the most popular olive varieties with a protected designation of origin and are produced mainly in southern Greece and Messinia, but are also found in other places such as Laconia, Etoloakarnania, Fthiotida and Halkidiki. It stands out for their cylindrical-conical shape and their bright black color. They are available with or without seeds in different sizes.

Black olives Thrumbes or Almades one of the best known species of natural black olives. Thrumbes, like natural olives, contain all the aroma and taste of ripe olives. They taste a little bitter and take on a wrinkled appearance. They differ in international markets with many names depending on the place of origin (e.g. Amfissa, Thassos, Halkidiki).

Black olives (Thrumbes or Almades) are a special variety, harvested in November. The olives must ripen well and be completely black. The olives are picked very carefully so as not to hit or injure the grapes. After harvesting, the black olives are transported to their place of processing, where they are washed and then placed in spacious buckets. The base of the barrel is covered with a thick layer of salt. Put a layer of olives on this layer and then a layer of salt again. In this way, the barrel is filled by placing alternating layers of olives and salt. The last layer has more salt and above this layer is placed a blanket or a sheet.

The olives are kept in salt for 2 to 3 months, in order to strain well and sweeten (the bitterness disappears). Then they are sifted and washed in vinegar. After draining, they are placed in large basins, where they are mixed with olive oil and a little oregano. They are then placed in barrels and stored in the refrigerator or in a cool place. After draining well, the Almades (raisins) olives are kept in good condition in the refrigerator for a year.

Due to its care and the traditional way of producing it, the Almades olives from Halkidiki is unique for its size and taste. It is available in two different sizes.