The famous Chalkidiki olive raisins, half salted! An olive that stands out as it combines the full taste of the classic green Chalkidiki olive with the soft feeling of its flesh. The taste leaves a slightly spicy feeling at the beginning and a little bitter at the end.
The olives are processed naturally, by letting them drying out under the greek sun.Thus, their taste is more concentrated and full! An additional advantage is that we can keep them for months as they are. We just add a little bit of oil if we feel their skin harder than usual.
HISTORY "FROM GOLD" BEHIND THE PRODUCT
These olives are cultivated exclusively in Halkidiki, mainly in the South part. In reality, however, the whole area is a landscape whose relationship with the olive tree is inseparable, inextricable and intertwined with economic and social tradition.
From the Hellenistic times there is documented evidence of olive cultivation. It took place in a continuous way and did not stop even in Roman and early Christian times. Excavations such as stone hat-shaped olive mills confirm this. The connection of the inhabitants of Chalkidiki with olive cultivation hides a history of many hundreds of years. It is striking that people initially crushed olives either with large stones or with their feet. The wooden lever that activates the stone cylinders appeared later, in the Bronze Age. In Olynthos of the 4th century, where every year the olive festival is revived since the 1980s, we find the first sample of the stone manual mill. This is the best evidence of traditional cultivation and similar to that of Pompeii!
During the Middle Ages, however, and throughout the stone years of Ottoman rule, Chalkidiki did not stop cultivating its large, lush olives. These olive groves are characterized by diversity. In other words, they are consisted not only of olive trees, but also of other crops such as cereals. In this way the soil was rejuvenated and gaved fruits with extremely riched ingredients. It is a fact that calcium, iron and omega-3 fatty acids are contained in large percentages. On the other hand, total fats are much lower compared to other olive varieties.
Include the green olive of Halkidiki in your nutrition plan and enjoy the rich taste and the slightly lemony feeling! It goes extremely well with white meats and fish. Paire your meal with a good variety of white wine and enjoy!
| Weight | 1,000 kg |
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