Best Greek Olives for Meze?

[voula_slat]

I’m putting together a proper Greek meze platter and, of course, Kalamata olives are a must — I absolutely love their deep flavor and texture. But I’d love to add two or three other varieties for a bit of contrast, and I’m wondering what your favorites are?

I’m looking for olives that complement Kalamata, maybe something milder, or a bit more briny or citrusy to round out the board. I’ve seen green Chalkidiki olives used in some tavernas, and I remember trying some tiny, wrinkled black ones years ago that were incredible, but I never got the name.

If you were building a meze plate for both Greek guests and newcomers, which olives would you include for variety and balance?

 

[k_tsoukalas]

Kalamata is always the star, but I agree, a good meze plate feels more complete with variety. I’d definitely add large green Chalkidiki olives for a fresh, crisp contrast to Kalamata’s rich depth. They’re mild but still flavorful, and they take well to marinades with lemon, garlic, or herbs.

The tiny, wrinkled black ones you remember might be throubes from Thasos or Crete. They’re naturally sun-dried and have a softer, almost raisin-like texture with a pleasantly bitter edge. They’re fantastic alongside cheese and bread.

For a third option, I like Amfissa olives from central Greece. They can be green, blonde, or purplish, with a buttery, delicate flavor that’s easy for newcomers to enjoy.

A trio of Kalamata, Chalkidiki, and Throubes (or Amfissa if you want something gentler) gives you a great balance of color, flavor, and texture.