The olives of the Chalkidiki variety 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. The taste of this variety of olives is full, spicy, and also moderately bitter aftertaste with notes of fruit flavors 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 (fleshy) with a small bone. The olives themselves range from a bright yellow-green color to a rich yellow hue (by the time of ripening). Halkidiki olives are harvested from mid-September to the end of October. Basil leaves are a valuable source of vitamin P—rutin and provitamin A. In addition, the aboveground 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.