Halkidiki is a classic Greek green olive. It is characterized by juicy crispy flesh and refreshing sourness. Olives of the Halkidiki variety are easy to distinguish by their sharp tail and natural green color, which is characteristic of olives harvested in September-October. Olives got their name from the area in which they are grown, namely in the Greek region, which is considered a region of Central Macedonia, Halkidiki. Magnificent table olives are of high quality and quite large in size. This product is considered a delicacy along with such foods as dried tomatoes, blue cheese, almonds and others and is used as a snack, not as a main dish. Sun-dried tomatoes have an intense sweet-tart taste, which is much stronger than fresh tomatoes. Dried tomatoes in olive oil used to be considered almost a delicacy in our country, but in sunny Hellas it is a common snack that is available in almost every home. Tomatoes are rich in useful vitamins and minerals: vitamin C vitamin A vitamin B2 vitamin B3 magnesium calcium iodine fluorine potassium Tomatoes also contain zinc, copper and phosphorus, fiber and pectin. But the most valuable thing in the composition is lycopene. It is the strongest antioxidant that protects the body from excessive exposure to free radicals, thereby preventing the development of cancer. The red color of the vegetable is also the merit of lycopene. Method of preparation: Thinly sliced pieces of ciabatta or baguette lightly dry in the oven or fry until a tender crisp crust forms. Rub them with crushed garlic and slightly soak them with fragrant Extra Virgin olive oil. Apply a thin layer of finely chopped Kalamata olives with dried tomatoes. Sprinkle with mozzarella and put it in the oven for 5 minutes to melt the cheese. Great exquisite taste! STO 44251051-001-2020