Unquestionably, Greece produces the best olives in the world. In fact, Greece is the top producer of edible olives. Greek Olives are an important part of Greek cuisine and Greek culture. Olives are found in Greek salad and in countless other Greek dishes.
The Greek town of Kalamata is home to the best olive type in the world, the 'Kalamata Olives' or 'Calamon Olives'. Other important types and known worldwide Greek olives are the 'Black Olives' and the 'Green Olives'. Similar to the Greek olive oil, the Greek olives comprise one of the most basic materials of the famous Mediterranean Diet. Greek olives are exported throughout the world and are considered to be as one of the most sought after nutritional products globally.
The region of Kalamata in southwestern Peloponnese, home of the world famous 'Kalamata Olives' or 'Calamon Olives', the best olive type in the world, is the most associated Greek region with olive production. The 'Kalamata Olive', recognized for its almond shape and dark eggplant color, enjoys a reputation as a fruity and tasty treat.
'Kalamata olive' is the classic choice for Greek salads, olive breads, pizzas, appetizers, and other dishes. The 'Kalamata Olives' comprise the flagship of the Greek olives and is exported throughout the world.
Collections of Olives
It is a very important factor. The best season to coincide is between the change of color from green to black. Unripe olives give olive oil an intense green color and bitter taste. Olives that stay longer in the tree have as a result an effect of acidification, change of the color and changes in aromatic components.
Olive harvest happens either from the ground or the tree. Harvesting affects the quality of the olive oil depending to the injury that the fruit will receive. To reduce quality degradation we should reduce the time between collection and milling and to gather from the net as fast as we can.