Olives

Olives have an important place in Greek cuisine and in Greek culture. They are commonly found on the table at mealtime whether eaten by themselves or incorporated into various dishes. Both ‘olive’ and ‘oil’ are words formed from the same Greek root. Olives and olive oil have historically been basic staples of Greek culture. Olives were regarded a symbol of peace, while olive branches were regarded as a sign of respect in ancient times. The Greek word for olives is elies, pronounced el-YES. Greece offers a unique variety of olives grown in various regions of the country. The olives of Greece offer flavor profiles ranging from bitter to smooth and colors varying from deep purples, to vibrant yellows, and greens. While there are dozens of “different” kinds of olives, only three main varieties are commercially important as table olives. The confusion starts here—these few types of olives just happen to come in many sizes, and from many different parts of Greece, so that they all look different and are all called by different names.

All olives change from green to black as they mature, and all are bitter and inedible unless cured. Depending on the variety and the curing method, some olives are processed unripe, or green, while others are left to mature and darken on the tree. Others still are purposely harvested late, when their skins are leathery and wrinkled. Following is a list and brief description of Greek table olives/