The story of the olive tree in Greece is as old as Greek civilization itself. Cultivated for over 4,000 years, the olive has been a symbol of peace, wisdom, and prosperity. According to Greek mythology, the goddess Athena gifted the olive tree to the people of Athens — a divine offering that became a cornerstone of Greek life and cuisine.
Today, Greece is the third-largest producer of olive oil in the world, and the second in per capita consumption. Across its mountainous mainland and island archipelagos, more than 150 million olive trees thrive, nurturing over 43 native olive varieties, many of which are exclusive to specific microclimates and regions.
Table Olives vs. Oil Olives: Understanding the Difference
The olive tree produces fruit with remarkably diverse qualities, and not all olives serve the same culinary purpose. Some varieties are cultivated primarily for fresh consumption. These olives tend to be larger, fleshier, and less bitter once cured. They are what most people know as table olives, enjoyed in salads, antipasti, and traditional meze platters.
Other varieties, however, are grown with olive oil production in mind. These olives are smaller, often more bitter when raw, but packed with oil and antioxidants. They are harvested and cold-pressed to produce the golden-green nectar known as extra virgin olive oil. A few select varieties straddle both worlds, offering versatility in both table use and oil extraction.
In Greece, this classification is not just technical—it’s deeply regional. Some villages grow only oil olives. Others specialize in table varieties. And in a few rare areas, farmers still cultivate dual-purpose trees, preserving centuries-old customs.
Kalamata Olives: The Most Famous Greek Olive
Hailing from the fertile valleys of Messinia and Laconia in the southern Peloponnese, the Kalamata olive is easily the most iconic of all Greek olives. These deep purple to black, almond-shaped olives are instantly recognizable for their glossy skin and rich, fruity flavor. Traditionally hand-harvested, Kalamatas are often cured in red wine vinegar or packed in brine with a touch of olive oil. Their texture is firm yet tender, and their taste is bold, slightly tangy, and deeply satisfying.
Kalamata olives feature prominently in classic Greek salads, tapenades, and baked breads. They also pair beautifully with feta, capers, sun-dried tomatoes, and crusty village bread. While the term “Kalamata” is often used loosely in international markets, true Kalamata olives are protected by EU law and must originate from Messinia to bear the name officially.
Amfissis (Conservolia): Greece’s Most Widely Consumed Olive
Grown in the cool mountain valleys of Central Greece, including Amfissa, Delphi, and Phocis, the Amfissis olive—also called Conservolia—is the most commonly consumed table olive in the country. With a round, plump shape and mild, sweet taste, it has earned a reputation as an all-purpose olive. Farmers in this region still use traditional harvesting methods, including hand-picking and gentle tapping of branches with wooden sticks.
After harvest, these olives are naturally fermented in brine for up to six months, a slow process that reduces bitterness and enhances complexity. The result is a soft, fleshy olive that melts in the mouth. Amfissis olives are enjoyed with aged cheeses, baked into savory pies, or served simply with oregano and extra virgin olive oil. Due to their adaptability, these olives are also used for oil production in some regions, especially when harvested earlier.
Halkidiki Olives: Big, Bold, and Perfect for Stuffing
From the sun-drenched peninsula of Halkidiki in Northern Greece come some of the largest and most versatile olives grown in the Mediterranean. These pale green, oval-shaped olives are prized for their firm texture and subtly tart flavor with peppery undertones. Harvested in October while still young, Halkidiki olives are known for their exceptional size, making them ideal for gourmet stuffing.
Chefs and home cooks alike love to fill them with ingredients such as blue cheese, garlic, almonds, jalapeños, or sun-dried tomatoes. They’re also a popular ingredient in martinis, mezze platters, and artisanal appetizers. Grown exclusively in their namesake region, these olives reflect the unique terroir of the Northern Greek coast, influenced by sea breezes and fertile soils.
Throumba Olives: Naturally Fermented and Intensely Flavored
The Throumba olive variety is unlike any other. It is one of the few olives in the world that naturally ripens and ferments on the tree, a process that shrivels the skin and concentrates flavor. Grown primarily on the islands of Thassos, Crete, and Samos, Throumba olives are allowed to dry under the Aegean sun before being lightly salted and preserved in olive oil.
These wrinkled, dark olives possess a rich, earthy flavor profile with smoky, slightly bitter notes that develop complexity over time. Their texture is dense and chewy, making them ideal for rustic dishes and traditional island fare. Served alongside sharp cheeses or charcuterie, Throumba olives offer a taste of authentic Greek island life.
Megaritiki Olives: A Hidden Gem in the Greek Olive Landscape
Found in the heart of Central Greece and parts of the Peloponnese, Megaritiki olives may not enjoy global fame, but they are a local treasure. These medium-sized olives are typically used for slicing, preserving, and producing deeply flavored olive oil.
Their balanced flavor, mild bitterness, and rich flesh make them a favorite in traditional Greek kitchens. Whether incorporated into village-style breads or served with slow-cooked meats, Megaritiki olives hold a special place in Greece’s culinary history.
Koroneiki Olives: The Gold Standard for Greek Olive Oil
Small in size but enormous in reputation, the Koroneiki olive is Greece’s most important oil-producing variety. Cultivated from Phthiotis in Central Greece to the sun-soaked hills of Crete, Koroneiki trees produce olives with one of the highest oil contents and some of the most aromatic and antioxidant-rich oils in the world.
The oil extracted from Koroneiki olives is vibrant green, robust, peppery, and bursting with fresh, grassy notes. It is widely regarded as one of the best extra virgin olive oils globally, praised for its stability, flavor complexity, and health benefits. Ideal for drizzling over salads, finishing grilled fish, or dipping warm bread, Koroneiki EVOO is a must-have in any serious kitchen.
Tsunati Olives: Cretan Excellence at High Altitudes
In the mountainous regions of Crete, where Koroneiki trees struggle to thrive, another variety dominates: Tsunati. This ancient olive cultivar is perfectly suited to altitudes as high as 900 meters and colder microclimates. The oil produced from Tsunati olives is less abundant but of exceptional quality, with a delicate bitterness, subtle fruitiness, and silky mouthfeel.
Traditionally harvested by hand, Tsunati olives are still processed in local mills that preserve artisanal methods. The resulting olive oil is ideal for dipping, finishing dishes, or enjoying simply with lemon and sea salt. On the island of Crete, families have passed down Tsunati groves through generations, treating the trees as sacred.
Manaki Olives: Elegant and Understated
Also known as Kothreiki, Manaki olives are cultivated in the northeastern Peloponnese and are especially valued for their gentle flavor and high resistance to wind and cold. The oil they produce is soft, buttery, and lightly fruity, often with subtle almond and apple notes.
Though less intense than Koroneiki oil, Manaki EVOO is prized in regions like Argolis and Corinth for its smoothness and versatility. It is often used in cooking dishes where a more delicate oil allows other flavors to shine. At high altitudes, these trees continue to thrive, making Manaki an important variety in Greece’s diverse olive portfolio.
Lianolia of Corfu: Towering Trees with Delicate Oils
Native to the Ionian Islands, particularly Corfu, Lianolia olives grow on trees that can reach impressive heights of up to 15 meters. Despite their small size, these olives yield a light, sweet, and floral olive oil with moderate acidity and exceptional aromatic depth.
Lianolia oil is a staple in the kitchens of Corfu, where it is used to prepare local dishes like sofrito and bourdeto. Its gentle taste also makes it suitable for pastry doughs and refined Mediterranean dishes. Though not widely exported, Lianolia oil remains a beloved secret among those who’ve tasted it fresh from the press.
Adramitini (Mytilinia): Aegean Island Sophistication
Grown on the islands of Lesvos (Mytilene) and Chios, Adramitini olives produce oil that is among the most aromatic and light-bodied in Greece. Known for its pale color and delicate floral notes, Adramitini oil is low in bitterness and acidity, making it especially appealing to those new to Greek EVOO.
Used in raw applications such as salads and seafood dishes, Adramitini oil enhances without overwhelming. On Lesvos, it is often served as a simple dip with crusty bread, coarse sea salt, and a sprinkle of oregano—a true testament to the idea that less is more.
Health Benefits of Greek Olives and Olive Oil
Greek olives and olive oil are more than delicious—they are profoundly healthy. Rich in heart-healthy monounsaturated fats, phenolic compounds, and vitamin E, olives can help lower cholesterol, reduce inflammation, and support cellular health. Studies link the Mediterranean diet, which heavily features olives, with increased longevity, improved brain function, and lower rates of chronic disease.
Koroneiki oil, in particular, has some of the highest polyphenol levels of any olive oil, making it a powerful anti-inflammatory food. Eating a handful of Greek olives daily or drizzling fresh olive oil over your meals is one of the simplest and most effective ways to nourish your body naturally.
Why Greek Olives Are in a Class of Their Own
Greek olives are not just food—they are expressions of landscape, history, and tradition. Whether you’re savoring the briny bite of a Kalamata olive, drizzling Cretan Tsunati oil over a salad, or enjoying a warm pie with Amfissis olives and manouri cheese, you’re tasting centuries of care and craftsmanship.
With a diversity unmatched by any other olive-producing nation, Greece offers an olive for every dish, every occasion, and every palate. If you want to experience the essence of the Mediterranean, start with the olives—and make them Greek.
