Thanks in part to the long history of the olive tree in Greece, there are many varieties of olives. Most are either exclusively oil olives or table olives, although there are a few varieties that be processed both as table olives and pressed for oil.
The olive-tree belongs to the family Oleaceae and the species Olea europaea. From a technological point of view, of all the olive subspecies, we can distinguish 3 varieties, in proportion to the use of their fruits, that is :
Table varieties, whose fruit is destined to table consumption (food use)
Oil varieties, whose fruit is used for the olive-oil extraction. Double use varieties, whose fruit is used for both, olive-oil extraction and food use
In Greece, these three varieties are all cultivated. For example, to the table olives variety , so-called “food olives”, whose fruit is subjected to fermentation, belong “Konservoelia”, like is Amfissis olive, “Nihati Kalamon” and “Elia Halkidikis”.
“Koroneiki” belongs to the olive-oil variety, while among the double use varieties we find “Megaritiki” and “Throumboelia”.
A through the centuries experience, but also recent researches and laboratory analysis, have proved that table olive is an excellent food, balanced and rich of calories, tasty and appetizing. In addition to its important nutritional virtues, olive flesh is also valued for its biological properties, as it is a very good source of essential amino acids, mono unsaturated “good” fats, vitamins, and contains a variety of beneficial non carbonated compounds as well.
Throumboelia/Kourmades, Black olives
Commonly known as Throumba the olive harvest in many parts of Greece, but the most famous are grown on the islands of Thassos and Chios. These olives are left to ripen on the tree until they start to wrinkle, soften and finally lose their bitterness.
This olive is one of the way the olives so naturally lose their bitterness and need not be treated in salt water or the like to be eaten without a bitter taste.
After this natural ripening olives are often pickled in sea salt for preservation. This olive is mainly used in the preparation of salads, sauces, and as a complement to drinks.
Our Olive Oil is primarily made from this variety of Olive as well as the similar tasting Daphnoleia.