The Green Edible Olive of Ormilia, Halkidiki is one of the most well-known and select varieties of edible olives in Greece, with characteristics that make it unique and particularly popular with consumers.

Characteristics

Size & Shape: Ormilia, Halkidiki olives are large and oval, with a flesh-to-pit ratio of approximately 9:1.

Color: They are bright green to greenish-yellow in color.

Aroma & Taste: They are distinguished by their distinctive fruity aroma and slightly bitter and spicy taste.

Harvest: Harvesting takes place in early September, when the fruit is at the right stage of ripeness and has the desired color.

Nutritional Value

Water Content: Approximately 74%.

Fatty Acids: Fatty acids in table olives are found in a percentage ranging from approximately 13% to 40%.

Proteins: 1%.

Antioxidants & Vitamins: They contain significant amounts of vitamins A and E, as well as phenolic compounds that aid heart function.

Minerals: Rich in trace elements such as iron, phosphorus, calcium, and potassium.

Production Process

After harvesting, the olives are placed in barrels for fermentation and then preserved with salt, brine, vinegar, or oil. This process ensures the quality and taste of the final product.