There are dozens of olive varieties across the world and each one of them bursts with flavor and nutrients! Did you know that olives are classified as pitted fruit? Impressively high in vitamin E and other powerful antioxidants they are a staple of the Mediterranean culture and grace our tables as they are popular around the world.
If your knowledge stops at green or black, keep reading this article because there is so much more to discover!
We picked our 5 favorite types of olives and we can't wait to hear which one is yours!
The most popular and beloved type of black olives is Kalamata. A Greek variety, purplish-black, juicy and fleshy, rich and fruity in a wonderfully delicious way. Ideal to be consumed as an appetizer with fresh bread and a dash of oregano.
The queen of olives. Small and dense, Koroneiki olives are harvested while they are still green to produce the highest quality of olive oil. Their trees have no artificial additives interventions and they are always kept small in size, to produce the tiny amount of 3 to 5 liters of olive oil per tree. Named after the historic town of Koroni in Greece, they are undeniably recognized as one of the preferred varieties for oil production across the world. Of course, Kasandrinos Olive Oils are proudly made out of Koroneiki olives to offer you the highest quality of oil.
The perfect type of olive to be served on a cheese board or in a salad. They are picked when they are perfectly ripe and then they are cured slowly. This results in a very soft texture with a plump, supple skin and an incredibly mild flavor.
Throubes (Wrinkled Black Olives)
These flavourful black olives are left to fully mature on the tree as they wrinkle naturally. Nets are being placed under the olive trees and the olives are collected from the nets instead of being picked from the trees. They are meaty and intense in flavor and they are not used to produce olive oil but they make a great pizza topping or olive spread.
Slightly sour and tangy these small olives are produced in Nafplion, Greece, specifically in the valley of Argos. They are cured in brine and they are slit to allow spices to penetrate to make them even more piquant. They have a firm texture and they marry well with a dry martini.
Rich, smoky, tangy or salty we can't live without olives! Which one is your favorite?