GREEK OLIVES AMFISSIS AND KALAMON

It is collected by hand in the winter months. After its collection, it is followed by the rinsing which lasts two to three months.

The most popular olive tree in the world, comes from Kalamata and is a staple food in the Greek and foreign markets. It is cultivated in Messinia where it has spread to other parts of Greece.

It is a product of high nutritional value, rich in aroma and preserved in salt, olive oil and red wine vinegar. Its color is purple to dark-black, the taste is a bit bitter and the outer shell crisp. It is a source of longevity and has the greatest antioxidant effect. Calories are about 212 per 100g without the pellet of about 20 to 30 olives.

Its distinctive taste and nutrients make it valuable and an essential diterranean diet.

The Amfissis olive tree is cultivated in central Greece and elsewhere. Gathers from early October until late February. The picking is done gradually starting from green, blond and black. The fruit is edible and oily.

Its shape is round to oval, its flesh is compact but with little fat or fermentable ingredients and is easily detached from the core. Its color gradually changes from green to pink, violet and black in over-ripening. It exhibits high wrinkle resistance to withstand salt concentrations approaching 10% or even 12%. The fruit weighs 5-12 grams.

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