Halkidiki is a classic Greek green olive. It is characterized by juicy crispy flesh and refreshing sourness. Olives of the Halkidiki variety are easy to distinguish by their sharp tail and natural green color, which is characteristic of olives harvested in September - October. Our Halkidiki olives ripen naturally on trees, so their color can be heterogeneous from light green to dark olive, brown. The color saturation varies depending on the location of the olive on the tree in relation to the sun. Natural maturation also determines the long process of cooking olives and the considerable cost of the final product. After harvesting - from September to October - for at least 2 months, the olives are freed from bitterness - kept in sea salt, then washed, then a traditional pickle, used only for olives of the Chalkidiki variety, is prepared, and the olives are aged in it. These processes are repeated several times. As a result, we get an absolutely natural, delicious and very healthy product rich in unsaturated fatty acids, proteins, vitamins B, C, E, P, potassium, phosphorus and iron. Olives of the Chalkidiki variety are harvested on the peninsula of the same name in northern Greece. The unique taste of Halkidiki olives is achieved thanks to time-tested recipes for their preparation - they are aged in a weak solution of sea salt with the addition of traditional Greek spices. Having a juicy pulp and an easily separated bone, Halkidiki olives are served as an excellent snack, including cocktails, an excellent ingredient for salads and a wonderful addition to other dishes.