Halkidiki Olives
Halkidiki Olives
The Greek Halkidiki (Hal-KEE-dah-kee) is grown and harvested on the Halkidiki Peninsula of Northern Greece, a land with a unique climate and soil characteristics. Plucked from the tree in their green youth, Halkidiki olives are hand-harvested in mid-September to late October. From there, they are cured in tanks of sea salt brine for fermentation. The resulting olives boast an irresistibly meaty texture and tremendous briny, fruity flavor.
Taste & Texture
The Greek Halkidiki Olive boasts a plump, meaty texture with a flavor that can be described as bold, fruity, briny, pleasantly sour and even peppery.
Growing Region and Harvesting
Halkidiki olives are named for the Halkidiki Peninsula in Greece. These olives are native to the peninsula and some areas of Northern Greece, where the trees thrive in the mild Mediterranean climate.
The Halkidiki Peninsula is famous for its delicious table olives and quality olive oil. The table olives from this area have Protected Designation of Origin (PDO) status to ensure that they are cultivated and processed on the Halkidiki Peninsula and in some surrounding areas. There are two major varieties of Halkidiki olives: green and black. The green olives are harvested early, typically starting in late September and continuing into October and November. The black olives are harvested later in the season when they have had time to fully ripen.
Curing
Green Halkidiki olives are commonly cured with a natural brine fermentation. This means the only ingredients used are water, sea salt, and sometimes the addition of lactic acid. This brine curing process gives the olives a meaty texture and bright, tart flavor. For some uses, the olives will be processed in lye before the natural brine fermentation is performed.
Pairings
Ready to serve or snack, the Halkidiki pairs perfectly with other Greek flavors and mezze platter items such as feta, roasted red peppers, lemon, stuffed grape leaves, hummus and pita. They also complement smoky-sweet sun-dried tomatoes, tangy blue cheeses and almonds. Try them pitted and stuffed for an elegant appetizer idea.
Quick Facts
- Named for the Halkidiki Peninsula where it originated.
- Pronounced Hal-KEE-dah-kee.
- An oblong-shaped olive with a hue that ranges from straw-colored to light, golden green.
- Harvest season from mid-September to late October.
- Cured with a natural sea salt brine fermentation.
- Bold and briny green olive with a fruity, pleasantly sour bite.
- Shares the same birthplace as the famous Greek philosopher, Aristotle.
Did You Know…?
The Greek Halkidiki (Hal-KEE-dah-kee) olive is fun to say, but even better to eat! Originating in the region of its same name, this beloved olive shares its birthplace with famous philosopher, Aristotle. Halkidiki olives may also be identified as Chalkidiki depending on the translation.
DeLallo Varieties
- Pitted Green Greek Olives
- Greek Mix
- Garlic Stuffed Olives
- Jalapeño Stuffed Olives
Ideas for in the Kitchen
- Sausage & Cheese Stuffed Olives in a Garlicky Tomato Sauce
- Spicy Roasted Snapper with Olives & Chili Peppers
- Greek-Style Flatbread with Olives, Feta & Roasted Red Peppers
- Summer Picnic Pasta with Garden Tomatoes, Olives &
- Homemade Hummus Topped with Olive, Tomato & Balsamic Relish