Appetizers / Dips / Spreads

Green Olives from Chalkidiki is a Greek product of Protected Designation of Origin (P.D.O.). Our olives come from Halkidiki, a preferture of Northern Greece, with excellent climatic conditions, under the rich Greek sun, near the sea in a fertile soil. In this region, olive trees are being cultivated for centuries. Also used for oil production. Chalkidiki Olives are large pale green Greek olives in oval shape and commonly harvested while it is still young. Usually processed through brine curing which has a firmer meat texture that can provide a full soft flavor with a little tartness and a bit peppery in taste.

This variety well known as Chalkidiki Olives offers a special type of big green olives, with a crisp flesh. After they have been mashed, the addition of salt turns them into a delicious spread that is perfect in sandwiches, on roast potatoes and baked vegetables. Notice the difference in taste, when you add some to your salad or favourite sauce! Alternatively, you can combine it as is, to a light spaghetti dish or dip some breadsticks and cheese in it.

The Green Olives from Chalkidiki is a superb olive variety with many health benefits that you and I can take advantage of. Regardless of its high fat content this olive packed a good nutritional value and a good source of omega fatty acids,Vitamin E,iron,dietary fibers, copper, monounsaturated fats, polyphenols and flavonoids. So it is best to include the Halkidiki olives in our usual diet to reap its wonderful health benefits that could keep us healthy and strong.

Our Green Chalkidiki Olive Paste Traditional Olives Spread is a classic meze fingerfood from the Mediterranean table which can be served as dip with Greek rusk, crackers, or vegetables. Spread on bread or sandwiches.

Kalamata olives are produced in Greece as a Protected Designation of Origin product. This type of olive is considered as a superior variety of edible olives which thrives in an arid environment with dry and low moisture soil in order the fruits to grow. The Kalamon fruits usually ripen during mid-November to early January which is the late fall to midwinter. The Kalamon with its distinct superior taste and quality is one of the widely exported Greek produce. The Kalamon olives are one of the top exported food items from Greece all over the world.

The secret to the making of this delicious spread is actually no secret at all! The unique in taste Kalamata olives are world famous. After they have been mashed, the addition of salt turns them into a delicious spread that is perfect in sandwiches, on roast potatoes and baked vegetables. Notice the difference in taste, when you add some to your salad or favourite sauce! Alternatively, you can mix it with capers, anchovies and garlic to make a special mezé for your ouzo or tsipouro.

Note that the Kalamon olives exude a rich color as well as distinct flavor this could some spark in salad dishes and rich rice meals. The main ingredients of the olive flesh are: water, oil, sugars, proteins, organic acids, minerals, etc. Olives have 10 times more antioxidants than olive oil. They contain significant amounts of vitamin A and E, which together contribute to the good health of the skin. It is rich in phenolic compounds, that help for the proper functioning of our body, and trace elements such as iron, phosphorus, calcium and potassium.

Our Greek Kalamata Olive Spread is a classic meze fingerfood from the Mediterranean table which can be served as dip with Greek rusk, crackers, or vegetables. Spread on bread or sandwiches.

Kalamata olives are produced in Greece as a Protected Designation of Origin product. This type of olive is considered as a superior variety of edible olives which thrives in an arid environment with dry and low moisture soil in order the fruits to grow. The Kalamon fruits usually ripen during mid-November to early January which is the late fall to midwinter. The Kalamon with its distinct superior taste and quality is one of the widely exported Greek produce. The Kalamon olives are one of the top exported food items from Greece all over the world.

The secret to the making of this delicious spread is actually no secret at all! The unique in taste Kalamata olives are world famous. After they have been mashed, the addition of salt turns them into a delicious spread that is perfect in sandwiches, on roast potatoes and baked vegetables. Notice the difference in taste, when you add some to your salad or favourite sauce! Alternatively, you can mix it with capers, anchovies and garlic to make a special mezé for your ouzo or tsipouro.

Note that the Kalamon olives exude a rich color as well as distinct flavor this could some spark in salad dishes and rich rice meals. The main ingredients of the olive flesh are: water, oil, sugars, proteins, organic acids, minerals, etc. Olives have 10 times more antioxidants than olive oil. They contain significant amounts of vitamin A and E, which together contribute to the good health of the skin. It is rich in phenolic compounds, that help for the proper functioning of our body, and trace elements such as iron, phosphorus, calcium and potassium.

Our Greek Kalamata Olive Spread is a classic meze fingerfood from the Mediterranean table which can be served as dip with Greek rusk, crackers, or vegetables. Spread on bread or sandwiches.

Kalamata olives are produced in Greece as a Protected Designation of Origin product. This type of olive is considered as a superior variety of edible olives which thrives in an arid environment with dry and low moisture soil in order the fruits to grow. The Kalamon fruits usually ripen during mid-November to early January which is the late fall to midwinter. The Kalamata with its distinct superior taste and quality is one of the widely exported Greek produce.

The secret to the making of this delicious spread is actually no secret at all! The unique in taste Greek olives are world famous, so we gather Kalamata and Greek olives. After they have been mashed, the addition of Extra Virgin Olive Oil, Red Peppers, Carrots, Capers and Grape Must, turns them into a delicious spread that is perfect in sandwiches, on roast potatoes and baked vegetables. Notice the difference in taste, when you add some to your salad or favourite sauce! Alternatively, you can mix it with capers, anchovies and garlic to make a special mezé for your ouzo or tsipouro.

Note that the Greek olives exude a rich color as well as distinct flavor this could some spark in salad dishes and rich rice meals. The main ingredients of the olive flesh are: water, oil, sugars, proteins, organic acids, minerals, etc. Olives have 10 times more antioxidants than olive oil. They contain significant amounts of vitamin A and E, which together contribute to the good health of the skin. It is rich in phenolic compounds, that help for the proper functioning of our body, and trace elements such as iron, phosphorus, calcium and potassium.

Greek Olive Bruschetta is a classic meze fingerfood from the Mediterranean table which can be served as dip with Greek rusk, crackers, or vegetables. Spread on bread or sandwiches.

Keep it in a cool and dry place. Refrigerate after opening and consume within 20 days.

Naturally dried tomatoes under the sun on tables (liastres) where the product loses its moisture by adding salt. The tomatoes used are from our production, oval with flesh consistency. The fruit is harvested by hand, not by machine, picking red tomatoes in 3 different stages. The fruit is transferred to the processing area washed and cut in half without splitting them and then they are transferred to tables where they are spread adding salt and covered with nets to protect them. The tomatoes remain under the sun for 3 to 5 days depending on weather conditions and then the dried tomatoes are collected, which have <30% humidity and <18% salt.

Like tomatoes, sun-dried tomatoes are full of antioxidants, vitamins, and good-for-you minerals. The nutritional profile of tomatoes diminishes quickly after they're picked off the vine due to their high moisture content, but drying can preserve tomatoes while retaining flavor.

The product has a deep red colour with a strong tomato smell. You can enjoy this paste as a dip for rusks and breadsticks, but you can also turn your sandwiches, salads and bread (olive bread) into a delicious Mediterranean experience.

Enjoy a bit of summer all year round with our Greek Sun Dried Tomato Pesto, giving your bakes and pasta dishes a burst of sunny, Mediterranean flavour.

Keep it in a cool and dry place. Refrigerate after opening and consume within 20 days.