ARISTOS Olive Mix in homemade herb brine

• We avoid all synthetic additives
• No colorants, therefore individual olive color
• No added sugar in the recipe

• Natural cultivation without pesticides
• Gentle hand harvesting
• Natural debittering with salt instead of chemicals

• Greek olives directly from our farmers
• Marinated in our homemade rosemary-lemon brine
• Only fresh seasonal harvest

• Not an industrial product
• Our olives are not mass-produced
• No mass production

In this mix of different olives, we offer, among others, a so-called Greek plum olive, cultivated in Argos – this type of olive is found nowhere else in Greece. The history of the plum olive dates back to antiquity, and poets like Homer or Herodot reserved this variety for heroes. Today, cultivation is limited to the region around Arcadia and Argolis near the coastal city of Argos. The city became famous through the Argonaut sailors from Greek mythology.

What makes our plum olive unique is that it is traditionally baked in the oven, which gives it a particularly tender flesh that easily separates from its pit.

The large green olives are named because they are mainly cultivated on the northern Greek peninsula of Chalkidiki. The cultivation region extends to the coastal city of Kavala. This variety accounts for approximately 50 percent of Greece's total table olive harvest. The essential characteristics of the Chalkidiki olive are its pleasant size and firm flesh. The harvest of this variety takes place in October, when the olives are not yet ripe and thus retain their green color after harvest. Due to their attractive size, the Greek Chalkidiki olive is particularly well suited for stuffing. In our mix, you will find both large fleshy and smaller Chalkidiki olives.