GAIA OLIVES

Chalkidiki Green olives are an important source of vitamin E, vitamins B1, B6 and B12 and contain a good amount of vitamin A, which are very important for nutrition and health. Green olives are harvested between September and October and a specific production process is faithfully followed, which highlights the delicious properties of this precious fruit. It is one of the most commercial olive varieties in the world and is found in several areas of Chalkidiki, but generally in Northern Greece.

The pitted olives have a golden-green color. Compact and crisp flesh. Slightly acidic and salty taste. They combined with all foods or as an appetizer, while they are a delicious snack. They are rich in monounsaturated fats which are beneficial to health. The only thing missing them? The pit. We’ve removed it for you.

Kalamata Olives. They are compact and crisp with discreet fruity taste, which is salty and slightly bitter. They are eaten as an appetizer, in salads and especially in Greek salad. They are cultivated exclusively throughout Greece and are made with the natural way of processing, as defined by the production process.

Almond is one of the first olive filling ingredients. The texture and taste of the olive blend perfectly with the crispness of the almond. After so many years, it has remained one of the leading and recognized materials for the filling of the green olives. You can enjoy Chalkidiki olives with almond as a snack or as an additional material in the salads or accompany a glass of wine.

A whole tender and crispy gherkin is found in every stuffed Chalkidiki olive, marinated with various spices and herbs, to leave a wonderful aftertaste. Stuffed Chalkidiki olives with gherkin can very well be consumed on their own or accompany anything in your day.

Appearance that pretends to be something shocking. Combination of colors yellow of olive and red of pepper, which means “danger”. This is what one feels when he tastes several stuffed olives with piri piri pepper. After the first tasting burst on the palate, it is impossible to stop consuming it, as long as you are a lover of spicy foods.

If you have not yet done so, try the Chalkidiki olives stuffed with garlic and discover a new flavor that leaves behind the intense smell of misunderstood but very healthy garlic. The stuffed olive is soft and so crisp that it is a wonderful treat. With a slightly spicy aftertaste, although a whole peeled clove of garlic is contained within each olive. Can accompany any dish or drink.

Strips of red fleshy natural pepper, cut by hand to be filled in Chalkidiki green olives. It is the perfect dish for lovers of mild but slightly spicy, sweet and savory flavors. All these flavors together are present in Chalkidiki olives stuffed with red, sweet, natural pepper and can accompany each menu.

Kalamata Olives. They are compact and crisp with discreet fruity taste, which is salty and slightly bitter. They are eaten as an appetizer, in salads and especially in Greek salad. They are cultivated exclusively throughout Greece and are made with the natural way of processing, as defined by the production process.

Kalamata Olives They are compact and crisp with discreet fruity taste, which is salty and slightly bitter. They are eaten as an appetizer, in salads and especially in Greek salad. They are cultivated exclusively throughout Greece and are made with the natural way of processing, as defined by the production process.