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.
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.
|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|
These olives can be further processed in various forms such as whole, pitted, sliced, halved.
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.
This particular variety can be minerally processed to obtain a black color.
The weight of a Chalkidiki olive ranges from 4 to 14 grams but is most commonly between 6 and 10 grams.