DISCOVER FAMOUS GREEK OLIVE TYPES, INCLUDING ATHENOLIA, KALAMATA, KORONEIKI, AND HALKIDIKI, AND FIND OUT WHAT SETS THEM APART
The heritage of Greek olives is a testament to the country’s centuries-old relationship with olive cultivation. From the Kalamata to the lesser-known Athenolia, each type of Greek olive offers unique flavor and texture, but what exactly sets these olives apart, and why does Greece produce such a diverse selection of olives?
What Are the Different Types of Greek Olives and Their Unique Characteristics?
Greek olives come in all shapes, sizes, and colors, each with its own specific taste profile. Some are ideal for producing premium olive oils, while others shine as table olives.
Kalamata Olives: The Bold, Briny Olive
Perhaps the most well-known Greek olive variety, Kalamata olives are large, almond-shaped, and deep purple or almost black when fully ripened. Grown primarily in the Peloponnese region, particularly in Kalamata, these olives are prized for their meaty texture and rich flavor. Kalamatas offer a bold, briny flavor that pairs well with salads, stews, and Mediterranean appetizers. Kalamatas are also featured in our famous Greek Country Olive Mix.
Koroneiki Olives: The Queen of Greek Olives
Known as the "queen of olives," Koroneiki olives are small, green to black, and famous for their exceptional oil quality. These olives are the primary variety used in producing extra virgin olive oil across Greece. Koroneiki olives produce oil with a fruity flavor and an acidity level of less than 0.8 percent (a key quality marker for extra virgin olive oil). Their polyphenol-rich oil is highly regarded for flavor, freshness, and health benefits, making them a staple in both the kitchen and the health-conscious lifestyle.
Halkidiki Olives: The Plump, Mild Olive
Hailing from Northern Greece, particularly the Halkidiki region, Halkidiki olives are large, green, and plump with a mild, slightly tangy flavor. These olives are often enjoyed as table olives and are popular in Mediterranean dishes due to their firm texture and mild taste. The mild flavor of Halkidiki olives makes them perfect for those who enjoy olives without the intense bitterness that can sometimes characterize other varieties. Halkidiki olives are also featured in our famous Greek Country Olive Mix.
Athenolia Olives: The Rich Olive
Athenolia olives, primarily grown in the Lakonia region, are known for their high oil content and rich taste. Often used in the production of extra virgin olive oil, these olives are medium-sized and oval in shape. Athenolia olives yield oil with a complex flavor profile, rich in fruitiness, and a high polyphenol content. These olives are also enjoyed as table olives when cured correctly, offering a unique balance of bitterness and flavor. While they are less well-known than Kalamata or Koroneiki olives, Athenolia olives are gaining recognition for their exquisite taste and exceptional oil quality.
Why Greek Olives Are Prized for Their Rich Flavor and Nutritional Benefits
Greek olives, particularly those from family-run groves, are celebrated for bold flavor and health benefits. The high polyphenol content in Greek olive oils is associated with antioxidant and anti-inflammatory properties, contributing to heart health, improved digestion, and more.
Discover the True Essence of Greek Olive Oil
Crafted in Lakonia, Greece, Truly Greek olive oils are rooted in family tradition and village pride. The olives, Athenolia and Koroneiki, are harvested from local groves to preserve their fresh flavor and naturally low acidity. The result is a collection of oils that reflect the soul of the Mediterranean: pure, balanced, and unforgettable.
Truly Greek Premium 0.2 Extra Virgin Olive Oil — 100 Percent Athenolia Olives
This internationally recognized olive oil is crafted exclusively from Athenolia olives grown in Lakonia. Cold-pressing within one to four hours of harvesting the olives gives our premium olive oil an acidity level of just 0.2 percent (a rarity in olive oils). Truly Greek Premium 0.2 delivers a smooth texture, buttery richness, and refined complexity. Ideal for salads, warm bread, or as a finishing touch, this olive oil reflects the finest expression of cold-pressed Greek tradition. This olive oil can be used for stovetop cooking at temperatures up to 400 degrees Fahrenheit.
Truly Greek Classic Extra Virgin Olive Oil — 100 Percent Koroneiki Olives
Made from Koroneiki olives, known as the “queen of olives,” this bold and balanced olive oil features a naturally low acidity of 0.5 percent. Truly Greek Classic Extra Virgin Olive Oil is cold-pressed and offers a high polyphenol content. Use it for marinades, roasted vegetables, or everyday cooking to bring a true taste of Greece to the table.
