Kalamata is the most famous table olives that are grown in the south of the Peloponnese, near the city of Kalamata (hence the name). The harvest lasts from November until the Christmas holidays. Kalamata olives ripen naturally (on a tree). They are collected at the moment when they acquire a color from maroon to almost black. After that, they are soaked in the traditional way: in a solution of wine vinegar and olive oil. Thanks to this, Kalamata has an unsurpassed wine aroma and amazing taste. It is worth noting that olives have a thin skin and juicy flesh, which is perfectly separated from the bone. Halkidiki is a variety of popular Greek olives named after the eponymous peninsula of Halkidiki in northern Greece. This variety of olives is harvested from November to December, but unlike Kalamata olives, they are harvested green (unripe), but the color can also be heterogeneous (from light green to golden brown). After harvesting, Halkidiki is soaked in olive oil. Many gourmets prefer this variety due to the crispy juicy pulp with sourness. The large size of the fruit allows you to use various fillers: gherkins, peppers, tomatoes, almonds and much more. Argolis/Golden/Damaskinos/Gaydura is a rather rare variety of giant olives that can be found in the central part of the Peloponnese, in the vicinity of the ancient city of Sparta. Olives are harvested ripe, usually in November. After collecting them, they are marinated in a solution of sea salt and wine vinegar. Golden olives can be distinguished not only by their size and unique color (golden brown), but also by their real olive taste. Amfissa (Amfissa) – dark olives cultivated in the town of the same name to the north-west of Delphi. The harvest period lasts from November to January (that's when the olives ripen and turn dark purple). Traditionally, Amfissa olives are soaked in a solution of sea salt, wine vinegar and olive oil. This method of salting allows you to store olives for a long time without loss of taste. This variety has a thin skin that easily separates from the bone and juicy flesh. Manufactured in accordance with the specification for olives and olives, production is certified according to EN ISO 22000:2018