The Olive tree is native to coastal areas of the eastern Mediterranean region, from Syria and the maritime parts of Asia Minor and northern Iran at the south end of the Caspian Sea. Its use as a major agricultural product in preclassical Greece led to its wider distribution throughout the western Mediterranean. Olive trees show a marked preference for calcareous soils, flourishing best on limestone slopes and crags, and coastal climate conditions.
The Olive has been used since ancient times for the making of olive oil and for eating of the fruit, which, being bitter in its natural state, are typically subjected to fermentation or cured with lye or brine to be made more palatable.
KALAMATAS are a dark eggplant color and have a flavor that can be rich and fruity. They're often slit to allow the wine vinegar marinade in which they're soaked to penetrate the flesh.
KORONEIKI originates from the southern Peloponese, around Kalamata and Mani in Greece. This small olive, though difficult to cultivate, has a high oil yield and produces oil of exceptional quality.
MT. ATHOS green olives are naturally fermented. Grown in the Halkidiki Peninsula, home of the famous Mt. Athos monastery, the region is recognized as a one of the most fertile agricultural areas in all of Greece. The olive is mellow with a rich, buttery flavor and great texture.