Greek olive

Greek olive is a variety of olive traditionally cultivated in Greece, known for its intense, characteristic, and slightly bitter flavor, which makes it ideal for use in a wide variety of Mediterranean recipes. These olives are usually medium to large in size and can be found in different colors, from green to black, depending on their degree of ripeness.

The origin of the Greek olive dates back thousands of years in the Mediterranean region, where it has been an essential component of the local diet and culture. Some of the most famous varieties include the Kalamata, prized for its fruity flavor and meaty texture, and the Amfissa, recognized for its mildness and balanced taste.

In terms of its properties, the Greek olive is an excellent source of healthy fats, especially monounsaturated fatty acids that help maintain a healthy heart. It also provides natural antioxidants, vitamin E, and minerals such as iron and calcium, making it a nutritious and health-beneficial ingredient.

In Hispanic America, the Greek olive may be called by various names depending on the country, although the term "Kalamata olive" is generally used to refer to this particular variety. It is also common for them to be referred to simply as "Greek black olives", "Kalamata olives", or "Greek-style olives" to distinguish them from other international varieties.

This ingredient is ideal for complementing salads, pizzas, pasta dishes, dips like hummus or tzatziki, and for accompanying cheese and charcuterie boards, adding an authentic and Mediterranean touch to your recipes.