The Greek word for olives is elies, pronounced el-YES. The Romans romanized the word, calling them olivas, which is where the English word is directly derived. The English word “oil,” comes from the word, “olive.” Olives are considered a fruit of a tree.
It’s rare to find a Greek table that doesn’t include olives in some way. Usually, dishes of mixed olives are placed throughout the table so that all can enjoy. After all, olives are abundant in Greece and most of the people there have acquired a taste for them. Whether brined, marinated, turned into olive oil, or included in a dish, Greek cuisine just would be the same without them. Here’s more information about the types of olives that are found in Greece:
Kalamata
By far, Kalamata olives are the most well known. In fact, when people outside of Greece think of what Greek olives are, this is exactly what they picture. As far as table olives go, these are as common as they are delicious. These olive trees grow in the Kalamata region of Greece. They have a distinct almond-shape and after they’re preserved in vinegar and olive oil, they have a distinct tang that compliments most Greek food. These olives are often used as part of meze spread, but they can also be included in Greek dishes such as olive bread and traditional Greek salad.
Conservolia
Olives that belong to the conservolia variety, such as Volos, Amphissa, Agrinio, Stylida, and Atalanta are all common olives that are used exclusively to make olive oil. In fact, this variety is responsible for around 80% of all the olive oil in Greece! They’re common olive varieties throughout Greece, and they’re especially known for changing colors at various stages in the growing cycle. The colors of these olives can change from green to black, and both versions produce a delicious oil.
Tsakistes
Tsakistes olives are another common type of olive that can be found in Greece. The word “tsakistes” actually means, “cracked,” and the olives are named for its wrinkled appearance. They’re grown primarily in the Attica region of Greece. Once they’re picked, they’re cured and seasoned with fresh lemon and garlic. If you happen to buy them cured but not seasoned, try marinating your own by tossing the cured olives with lemon wedges and chopped, fresh garlic cloves. Otherwise, you can just eat them as is.
Throumba
Throumba olives are typically left to ripen on the branch. For best results, some olive growers leave them on the branch until they start to shrivel, which ultimately means that they are just a little beyond ripe. These olives are amongst those that are actually oil cured with olive oil and plenty of salt. They have a wrinkled appearance, and before using, they’re often soaked in water or olive oil to draw out some of the sodium. These olives are primarily grown in the island of Thassos.