The Green Olive of Halkidiki is one of the most well-known
edible olive varieties in Greece and was recognized as a Protected Designation of Origin (PDO) product by the European Union in 2012.
These green olives come from the Olea europaea species, which includes around 130 olive varieties, of which approximately 50 are widely known. The Halkidiki green olives are table olives cultivated exclusively throughout the region of Halkidiki and are harvested between September and October.
They are characterized by their shiny green to greenish-yellow color, a distinct fruity aroma, a slightly bitter and spicy taste, low oiliness, and their large size, with a flesh-to-pit ratio of 9:1.
Olives form a cornerstone of the Mediterranean diet, offering unique nutritional properties and health benefits. They are considered a food of high nutritional value, thanks to both the quantity and quality of fatty acids they contain, along with other nutrients that synergistically benefit the body and overall health.
Specifically, Green Olive of Halkidiki is composed of approximately 74% water and contains around 1% protein. The main fatty acid present is oleic acid, a monounsaturated fatty acid that research shows may help lower blood pressure, reduce inflammation, and decrease the risk of cardiovascular diseases. It also potentially has anti-cancer properties.
Furthermore, the olive contains a significant amount of vitamins and trace elements, including vitamin E, vitamin A, carotenoids, and small amounts of vitamins B1, B6, and B12.