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Green Chalkidiki olives
Green Chalkidiki olives were recognized as a product of Protected Designation of Origin in 2012 by the European Union. Green olives have different sizes, oval shape, yellow-green color, slightly acidic taste and fruity aroma. The large and delicious olive is recognized in Greece and abroad, as an accompaniment to meat, fish and of course to any salad. Also, green Chalkidiki olives, come from the species Olea europea, in which there are about 130 varieties of olive trees. Of these, the best known are about 50. These are table varieties of olives that are grown exclusively throughout Chalkidiki and are collected between September and October.
To protect this valuable fruit, the green Chalkidiki olives are collected one by one, and not like other varieties of olives that are collected by streak or scallops. That’s why the staff who harvest them must protect them from the blows, so that they reach the consumer’s table intact and complete. Immediately after, the olives are placed in special boxes with a capacity of 23-25 kg.
Olive is the foundation of the Mediterranean diet and offers unique nutritional properties and characteristics. It is a food of high nutritional value, due to the quantity and quality of fatty acids it has, in combination with other nutrients, which, cumulatively, have a positive effect on the body and health.
More specifically, green Chalkidiki olives, consists of about 74% water and contains 1% protein. The main fatty acid found is oleic acid, a monounsaturated fatty acid that according to research lowers blood pressure and is associated with reduced inflammation, cardiovascular disease and has a potential anti-cancer effect. Also, olives contain significant amounts of vitamins and minerals, such as vitamin E (a very powerful antioxidant), vitamin A and carotenoids, as well as small amounts of vitamins B1, B6 and B12. In addition, the trace elements of green olive are the copper, which reduces the risk of heart disease, the calcium, which has a positive effect on bones, muscles and the functioning of the nervous system. At the end, an additional trace element is magnesium, zinc and sodium, mainly in olives preserved in brine.