The never ending blue of the Aegean Sea, the shinning sun and the fertile Greek land have created the delicious olive of Chalkidiki. Chalkidiki green olives are famous for their size, their fruity taste, the small kernel and the numerous ways they can be filled.
Harvesting takes place every year from the middle of September untill the end of October. It is among the most important cultivation in the Mediterranean ecosystem and an important source of energy and nutrients for humans. Moreover, it is a necessary side dish for every meal, safeguarding our health and longevity. This is the reason why its consumption has spread all around the world.
Olives are a unique natural product. They are very healthy, since they are low in calories and rich in vitamins such as vitamin A, B1, B2, C, as well as iron, sodium, copper traces, magnanese, magnesium, phosphorus, potassium and calcium. Olives are also an excellent source of monounsaturated fatty acids, which reduce LDL cholesterol, the so called "bad" cholesterol, and increase the "good" cholesterol, that is HDL cholesterol.
Olives are the absolute Greek super food, the basis of the Mediterranean diet and the most complete food in the world. Its fruit is an excellent source of monounsaturated fatty acids. It provides human beings with vegetable fibres and metals and is a very good source of vitamin E, which has antioxidant properties and can delay ageing of the cells.
Unprocessed olives are very rich in potassium, calcium, phosphorus, magnesium, manganese, iron, sodium and copper traces.