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Different kinds of Greek Olives?

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nm1999

nm1999

Active member
Hi everyone! I’m Greek and absolutely love Kalamata olives—they’ve always been my go-to. But lately, I’ve been thinking about how many other types of Greek olives there must be that I’ve barely explored. I know I’ve tasted different kinds while traveling through various regions of Greece, especially in Crete and the Peloponnese, but I never really paid attention to the names or varieties.

I’d love to learn more about the different types of Greek olives out there—like what they’re called, where they’re from, how they’re cured, and what they taste like. Are there any lesser-known ones I should try? Maybe some that are milder, spicier, or especially good for cooking or snacking?

If you have favorites beyond Kalamata or know of any regional varieties worth seeking out, please share! I'd love to expand my olive knowledge (and my mezze platter). Thanks so much in advance!
 
What a great post—there’s a whole world of Greek olives beyond Kalamata! If you’re looking to expand your mezze game, here are a few delicious options to try:

Throuba olives from Thassos or Crete are sun-dried and wrinkly, with a rich, almost raisin-like sweetness and soft texture. They’re naturally cured on the tree and have a deep umami flavor.

Amfissa olives from Central Greece (around Delphi) are plump and milder than Kalamata, often green or black depending on ripeness. They’re great for everyday snacking.

Chalkidiki olives are those big, bright green ones from northern Greece—crisp, briny, and perfect for stuffing with garlic, peppers, or feta.

You might also enjoy Konservolia, which comes in both green and black varieties and is often used in classic Greek olive mixes.

Each region has its own methods of curing, so trying them side by side is a fun flavor adventure. They might be worth exploring while in Greece!
 
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