The Greek Olive Varieties

There are three major varieties of Greek olives that are used in all of Delphi products:

  1. The Green olive
  2. The Kalamata olive
  3. The Black olive

The Green olive:

Green Halkidiki olives are grown in the peninsula of Halkidiki region of northern Greece. The deep blue of the Aegean Sea, the bright sun and the fertile Greek land created these impressive and tasty table olives.
Green “Amfissa” olives are an excellent quality Greek table olive grown in Amfissa, Central Greece near the oracle of Delphi. Amfissa olives enjoy protected designation of origin (PDO) status.


The Kalamata olive:

Kalamata olives with their brownish-black color and their characteristic “almond” shape have a unique and splendid taste from all other olive varieties of the world. The Kalamata olives grow only in specific regions of Greece, in limited quantity, so they are considered a very special product.
Kalamata olives are produced using traditional lactic acid fermentation, and no colouring is added during the process. This is one of the main reasons why the Greek-produced olives have been distinguishable from Spanish olives by their substantially lighter and more varied colour. On the contrary, Spanish olives have a uniform black colour because of the artificial colouring  used.

The black olive:

Black natural olives are grown in various places in Greece, mainly in Central and West Greece (Agrinio, Amfissa, Arta, Lamia, Pilio).  
They are also called conservoelia (Olea europaea var. Rotund) and they usually take the name of the place where they grow. The shape of the olive is quite round and one of the biggest of Greek olive varieties. Another characteristic of the conservoelia olives is the their color variation according to their maturity. The color varies from green, “blonde” to black, while they are renown for their excellent quality.