Green Olives Halkidiki – Halkidiki Peninsula, Greece
Halkidiki are large oval-shaped green olives that are produced by farmers of the Halkidiki Peninsula in Northern Greece. The olives are harvested unripe (early harvest) and curated in brine for 4-6 months to avoid bitterness.
Green unripe olives Halkidiki are rich source of vitamin E, polyphenols and omega-3 acids. The olives have a hard texture and a little bit bitter taste. They are often used as olives stuffed with garlic, tomatoes, cheese or chili pepper. Green olives Halkidiki are also good for summer salad with extra virgin olive oil AEGEAN GOLD or as snacks for wine or Ouzo (Greek spirit drink).
The olives Halkidiki are packed in light salt brine. To avoid an overly salty taste rinse, or even better, soak your olives in cold water a couple of hours before use.
And here you’ll find some tips on how to mix & serve green olives Halkidiki.
Annett N –
My favorite olives, it’s just a pity I can’t eat them right away, I have to remove the salt. It would be better if they were salted less, I’d rather have bitter than salty!
Emma S –
A whole kilo disappeared in three days, they are dangerously addictive
Sarah B –
Two weeks in olive oil, white wine vinegar, with garlic and rosemary – it’s just f… crazy delicious!