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. Garlic contains vitamins B1, B3, C, D, magnesium, calcium, sodium, iodine and other mineral salts. It also contains phosphoric, sulfuric and silicic acids. Garlic was first eaten in Central Asia more than 5,000 years ago. In ancient Greece, it was considered a medicine that gives strength, and in ancient Egypt, the workers who built the pyramids had to eat garlic for the same reason. When the workers were not given garlic due to a crop failure, they raised (one of the two documented) an uprising. Garlic is also mentioned in the Bible. When Moses led the Jews out of Egypt, the children of Israel sat and wept, remembering their favorite food, including garlic. Garlic stalks and leaves were constantly used in bouquets of ancient Greek brides. For Greek soldiers and Olympians, garlic was included in the mandatory diet before a battle or a sporting event to improve strength and endurance.