Selected, large, pitted Greek olives are naturally ripened on the trees, then 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 - dark purple almond-shaped olives with a pointed tail. 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; the oil is not usually pressed from them. Due to the late harvest, they have a mild taste. Olives have a thin shell and extremely tender flesh. Fruits from trees of this type are harvested from November to January - later than all others in this assortment, when they already have time to ripen and darken.