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Different Kinds of Greek Olives

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dimi_pat

Active member
I love Greek olives, hough, to be honest, my knowledge is pretty limited to Kalamata olives since that’s all I can find in stores near me. I live outside of Greece, so my access to different varieties is a bit limited. I've had other types in restaurants and stuff but I don't know their names or uses specifically because I just haven't had a lot of exposure.

I know there must be so many other kinds of Greek olives with unique flavors and uses, but I’m not sure where to start. Can anyone recommend other Greek olive varieties to try? I’m curious about their taste, texture, and how they’re typically used in Greek cooking.

Also, if you have tips for sourcing them outside of Greece or favorite recipes that feature these olives, I’d love to hear about those too. Do any of you have a favorite olive dish or preparation method?
 
Greek olives are such a treasure trove of flavors and textures! Beyond the well-loved Kalamata olives, there are several other varieties worth exploring:
  • Halkidiki (Green Olives): These are large, firm, and slightly tangy, often stuffed with ingredients like garlic, almonds, or peppers. They're perfect for snacking or adding to salads like horiatiki (Greek salad).
  • Amfissa Olives: These soft, black olives have a mild, fruity taste. They pair beautifully with roasted meats or in olive bread (eliopsomo).
  • Throuba Olives: Found in the Greek islands, particularly Thassos, these are wrinkly and naturally cured, offering a rich, slightly sweet flavor. They’re delicious with fresh bread and olive oil.
For sourcing, try online specialty food shops or Mediterranean markets—they often carry a wider selection. As for dishes, try spetsofai, a sausage and pepper dish where olives add a tangy depth, or a simple olive tapenade for spreading on crusty bread.
 
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