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A large, pale green colored Greek olive that is oval in shape and usually harvested when it is young. It is brine-cured and has a firm textured meat providing a soft, full flavor, slightly tart and somewhat peppery. This olive is grown in the Halkidiki region of Greece, adjacent to Mount Athos, which is the reason for the olive being referred to as a Mount Athos or Halkidiki olive. It is also known as Chalkidiki olive since Halkidiki and Chalkidiki are used interchangably as a name for the Central Macedonia region of Greece where these olives are grown. In addition, the olive may be referred to as a donkey olive because of its large size. Since it is a larger olive, it is often stuffed with ingredients such as blue cheese, almonds, dried tomatoes, citrus flavorings, and other foods to be served as an hors d'oeuvre or snack.
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