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Greek tsakitses olives are the lesser known but best types of olives!

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kosta_karapinotis

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These olives are also known as "cracked olives." They're not as popular as Kalamata olives but their texture makes them super unique and tasty. They come from the Attica region and they are harvested when they are green. The olives get their texture because they are brined and from the way they are prepared.

tsakistes-greek-olives-720x480.jpg
 
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kosta_karapinotis said:
These olives are also known as "cracked olives." They're not as popular as Kalamata olives but their texture makes them super unique and tasty. They come from the Attica region and they are harvested when they are green. The olives get their texture because they are brined and from the way they are prepared.

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In the winter months in Mykonou when I was looking after a taverna and a small hotel we had abundance left over from the summer, we used to eat these with the leftovers of cheese from Creta and onions, cucumber and tomatoes and garlic and octopus and of course tons of red wine or Chipouro!.... Firewater!...?
 
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Hash said:
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In the winter months in Mykonou when I was looking after a taverna and a small hotel we had abundance left over from the summer, we used to eat these with the leftovers of cheese from Creta and onions, cucumber and tomatoes and garlic and octopus and of course tons of red wine or Chipouro!.... Firewater!...?
Click to expand...
That sounds soooo tasty!! Firewater ahaha :) cheers
 
Whenever I can find these olives in the US, it's a real treat. They have a hearty, stronger flavor and I find that I prefer to cook with these over Kalamata olives for some recipes.
 
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