October

The “Nychati Kalamon” or Kalamata is a great variety of table olives and the second most important table olive variety in Greece, grown mainly in Peloponnese, Messinia, Lakonia and in central Greece. Variety is medium – sized with the weight of the fruit ranges from 3 to 6 g and its shape is elongated asymmetric

Are table olive variety grown mainly in the area of Chalkidiki, Kavala, Serres and many beaches of northern Greece. This variety is large – shaped and the average fruit weight is 6 – 10 g or more (100 to 165 pieces / kg). The fruit shape is asymmetric, ovoid, elongated with a nipple at apex.

The Konservolia (Amfissis) is grown mainly in central Greece and it is the most common variety grown in Greece. The weight of the fruit ranges on average from 5 to 8 grams and the fruit shape is asymmetric round to ovoid with pointed apex. Raw olives have thin, elastic skin, firm flesh and can withstand

This olive variety is the same variety of Konservolia. The difference of natural black olives from the natural green is that the fruits of natural black are harvested at a later stage of maturity than the green olives. Green olives are more susceptible to wrinkling and for this reason it is essential the natural fermentation

Is the variety of olives grown primarily in Thassos and in Attica, the Aegean islands and Crete. The tree is demanding in soil moisture and fertile soil. The fruit is medium size, weighing on average 3 – 5 g and oil content to 28%. The fruit has the ability to debitter as it ripens on