Amfissa olives, along with Kalamata olives, are recognized as one of the best table olives in the world. They are cultivated in the central regions of mainland Greece, and they owe their name to the Amfissa Valley, where picturesque olive groves and small cozy beaches are located. Nearby are the famous Delphi, where in ancient times the famous Oracle of Delphi lived and apparently enjoyed local olives. For increased resistance to cold, undemanding watering and special fertility, Amfissa was nicknamed the queen of olives. Greek olives of the Amfissa variety are quite large - from 5 to 12 grams, have a rounded shape and elastic flesh inside. They are used equally for both salting and oil production. They are easily distinguished by their round shape and natural dark purple color, which indicates that the fruits are fully ripe on the tree. The uniqueness of Amfissa olives is in a slightly sweet nutty flavor, which will certainly appeal even to small gourmets. Olives of this variety are also characterized by a thin skin and juicy, tender flesh. The special elasticity of the skin of olives of this variety contributes to sufficient resistance to mechanical damage, which is very appreciated when salting. The unique taste of Amfissa olives is achieved thanks to traditional recipes for their preparation - with the addition of olive oil, spices and a small amount of salt, which also serves as a guarantee of the safety of the final product. The harvest period lasts from November to December, in some areas olives ripen to black color by January. Amfissa olives can be served as a snack, including cocktails, or as an exquisite addition to other dishes. The European Union has assigned Amfissa olives the P. D. O. (Protected Designation of Origin) "Protected Designation of Origin" label. For the consumer, such labeling is a guarantee of high quality. It is awarded only to those products whose origin, components and production method are well known.