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Greek olives are considered the basis of a correct and balanced Mediterranean diet. The quality and taste of the Greek olives makes them ideal for many recipes. Greek olives in salads, as a condiment for meat stew and as a simple aperitif ... their uses in the kitchen are almost endless.
When you think about the Greek cuisine, the culinary excellence of the Mediterranean basin, you definitely think about Greek olives and their top quality. Kalamata olives vs black olives, green olives, small and juicy olives, large and fleshy olives.
For thousands of years the biodiversity of the Greek territory gives Greeks this natural and extremely tasty fruit in many distinct varieties, each with its own flavour and use within the extensive Greek cuisine.
Place of honour among all the olive varieties, of course, for the famous Greek olives kalamata. Black coloured and particularly fleshy, they take their name from the area where they have been growing spontaneously since thousands of years. Its almond shape is really famous, its taste once tried for the first time is unforgettable.
Even though the kalamata olive is not at all the best pick for the olive oil production, its dark purple colour is very often present on the Greek tables. It is widely used in most of the salads (can you really imagine a Greek salad without kalamata olives?).
The city of Kalamata, located in the southern part of the Peloponnese in a natural gulf that protects and regulates the climate, is letterally full of olive trees. The Greek olives kalamata are recognized internationally as a Mediterranean excellence, the finest table olives. They are, in fact, the protagonists of the Greek salad, as well as of any other Mediterranean salad.
Apart from them, the Greek culinary landscape offers many varieties of olives including the equally exotic Halkidiki variety. These are green coloured large olives with a solid pulp ideally eaten raw after having removed them from their natural brine. The Halkidiki Greek olives originate from the north of the country, from the area of the Halkidiki Peninsula.
The world of Greek olives obviously does not stop with the best known kalamon and halkidiki. When table olives are taken into consideration, the throuba olives are equally valid and succulent. These are black olives that are prepared through a cooking process. They are exceptional for preparing numerous Mediterranean recipes or even eaten raw as an aperitif.
But also the perhaps less famous green olives of Amfissa and the Agrinio olives. Greece has an unparalleled selection of olives in the world. When it comes to extra virgin olive oil, however, only one variety is indicated as the undisputed queen.
This is the koroneiki olive, originally from the Peloponnese and usually small in size. Despite its certainly not XXL shape, it is the best for the production of extra virgin olive oil as it has a much higher productivity than other varieties.
Furthermore, the resulting oil is characterized by a delicate taste and flavor that perfectly blend with traditional Mediterranean dishes. Its scent is herbaceous and the oil, with its characteristic green-gold color, is not aggressive in the throat.
The Mediterranean Diet is based on so many natural ingredients that when combined give birth to a tasty and well-being diet. Among the ingredients the Greek olives certainly have a prominent role.
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