Throumba olives are typical of the island of Thassos. They are small, black and wrinkled olives with a texture resembling raisins. A unique characteristic of Greek Throumba olives is that they ripen naturally by being left on the branches of the trees. They are also the only olives that can be eaten directly from the tree.

Throumba olives are salted and dehydrated until they reach the desired flavor and texture. They are usually salted for 2-3 months, but sometimes up to 6 months. The olives are not subjected to any heat. Exposing them to air improves their color through oxidation. The end product of this process is a raisin-like olive with a wonderful aroma and flavor. The uniqueness of this particular olive gives it the status of PDO (Protected Designation of Origin). The cultivation of Greek Throumba olives takes place in a special environment on the island of Thassos.

Origin: Greece

Size: 5 kg, 3 kg drained weight

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