The Peloponnese is the home of the famous Kalamata olive. Numerous other varieties stem from the cultivation areas near Larissa and Thessaloniki.
Chalkidiki: long, pointed shape. Firm consistency and usually harvested extra-large. Especially suited for stuffing with whole almonds, garlic, jalapeño peppers and chili peppers. The slightly reddish colour around the stone is typical.
Kalamata: dark purple, tree-ripened fruit. Wonderfully intense and yet pleasantly mellow aroma. It is a very special treat in the truest sense of the word.
Amphisis: soft, tree-ripened olive. Aficionados appreciate the wonderfully intensive aroma. Not suitable for processing