Halkidiki olives get their name from the area in which they are grown, namely in the Greek region considered to be the region of Central Macedonia, Halkidiki. Magnificent table olives, of high quality and quite large size. This product is considered a delicacy along with such food items as dried tomatoes, blue cheese, almonds and others and is used as a snack rather than as a main dish. The taste of this variety of olives is distinguished by a full, spicy, and also moderately bitter taste with notes of fruity aromas and without any hint of oiliness. Since olives are harvested while they are not yet fully ripe, their oval-shaped flesh is very elastic, juicy (meaty) with a small pit. The olives themselves range from a bright yellow-green color to a rich yellow hue (at the time of ripening). Chalkidiki olives are harvested from mid-September to the end of October. Bukovo pepper (ground and processed chili peppers) is an excellent source of dietary fiber, folic acid, vitamin A, C, B6, K and manganese. Since "bukovo" is the fruit of a plant in the pepper family, it consists of lutein, zeaxanthin, beta-carotene and lycopene. Pepper is quite hot and should not be consumed by people with gastrointestinal diseases. Preparation of bruschetta: Lightly toast thinly sliced ​​ciabatta or baguette in the oven or fry until tender and crispy. Rub them with crushed garlic and lightly soak them in aromatic extra virgin olive oil. Finely chopped Chalkidiki olives with beech pepper can be mixed to your taste with eggplant, zucchini, seafood, ham, chicken, sweet or hot peppers, mushrooms, avocado, basil, arugula and much more. Apply the resulting mixture in a thin layer onto the bread. Exquisitely sprinkle the bruschetta with cheese and garnish with herbs. The perfect snack! STO 44251051–001–2020