Selected, large Greek olives with pits are ripened naturally on trees, after which they are carefully harvested and prepared according to traditional Greek recipes. The canning process does not use pasteurization, vinegar, dyes or preservatives. As a result, we get a completely natural and tasty product, rich in fatty acids and vitamins. An olive mix will allow you to enjoy the variety of tastes of Greek olives and decide on your favorite variety! Halkidiki - the most popular olives, got their name from the area in which they are grown. 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. Chalkidiki olives are harvested from mid-September to the end of October. The olives themselves range from a bright yellow-green color to a rich yellow hue (at the time of ripening). Kalamata is one of the most popular types of olives, which we call “olives”. The name of trees of this species comes from the place where they grow. This southern variety is pickled and used as a snack; it is a table olive. Fruits from trees of this species are harvested from November to January. Olives have a thin shell and extremely tender flesh. In this mix they are the most oily, not bitter. Dark purple almond-shaped olives with a pointed tail. Basil leaves are a valuable source of vitamin P-rutin and provitamin A. In addition, the aerial part of the plant is rich in essential oils, and therefore basil is widely used in medicine as a general tonic, to stimulate digestion and increase appetite. The name “basil” goes back to the Greek “royal”, “royal”. The Greeks believed that only the monarch himself, armed with a golden sickle, had the right to collect basil.