Table Olives

Chalkidiki Variety

The Chalkidiki olive variety takes its name from the northern prefecture of Chalkidiki where they are mostly cultivated (along with the prefecture of Kavala). They account for more than 50% (about 80,000 tons) of total table olive production of Greece. Chalkidiki olives are large sized, with a coninal-cylindrical shape ending in a nub. Their size means they can be presented in many ways, including stuffed with complementary foods such as jalapeno, piri-piri and lemon. Chalkidiki olives are handpicked from their trees while still green, so the harvest begins earlier than with other varieties, between the middle of September and middle of October.

TYPES OF PROCESSING

What is very special about this variety is that it can be processed in different ways resulting in a rich green, natural brown, or oxidized black color, or in its dried form.

Processing	Whole	Pitted	SLICED	Halved	Diced	Cut	Stuffed
Traditional (Green color)	Yes	Yes	Yes	Yes	Yes	Yes	Almond, Garlic, Piri-Piri, Red natural pepper, Pimento paste, Sundried tomato, Jalapeño, Pickle, Orange, Lemon, Feta cheese, Blue cheese, Garlic & Jalapeño, Almond & Natural pepper
Natural (Blond color)	Yes	Yes	Yes	No	No	No	Pimento paste
Alkaline Oxidation (Black color)	Yes	Yes	Yes	No	No	No
Dried (Black color)	Yes	No	No	No	No	No

TYPES OF FORM

These olives can be further processed in various forms such as whole, pitted, sliced, halved.

Whole

Pitted

Halves

Quarters

Sliced

Diced

TYPES OF STUFFINGS

In addition these olives can be stuffed with almond, garlic, natural pepper, pepper paste, jalapeno, piri piri, feta cheese, blue cheese and many more delicious foods.