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What to eat in Southeastern Europe? Top 23 Southeastern European Olives

Last update: Wed Feb 12 2025
Top 23 Southeastern European Olives
TABLE OF CONTENTS

Best Southeastern European Olives Types

01

Olives

KALAMATA, Greece
4.5
Eliá Kalamatas
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Called either Kalamata, after the city and region on the southwestern side of the Peloponnese where they are traditionally grown, or Kalamon, after the variety of olive tree, these olives are an organic product of exceptional quality that stands out for its authentic taste and intense aroma.


They are never harvested green, and to avoid bruising, they must be hand-picked. These tight-skinned, meaty olives are particularly large in size, almond-shaped, and dark aubergine in color. Their exquisitely rich, fruity flavor is the result of adding either red wine or red wine vinegar to the brine during the curing process. 
02
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Produced exclusively from the Hondrolia Chalkidikis and Chalkidiki varieties of olive tree, Halkidiki olives are grown, processed, and packaged in the Prefecture of Chalkidiki. The largest variety of Greek olive, they are often called 'donkey olives'.


Characterized by a robust and bright green glossy skin, rich, firm flesh and a subtle fruity aroma with a somewhat bitter, spicy flavor, they are praised in Greece and beyond as one of the best table olives on the market. Four different types of these olives are available: whole olives, pitted olives, crushed olives, and pitted olives stuffed with almonds or small pieces of red pepper, carrot, pickle, blue cheese, or garlic. 
03
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The island of Thassos has been known for its olives since ancient times. The famous Thassitiki olive of the Throumba variety was even named after this island. These olives are harvested from early November through mid-January, when they become fully ripe or even overripe and develop their distinct black color.


Due to the presence of the Phoma oleae fungus, Throumba olives lose their bitterness while ripening and can be eaten straight from the tree. The olives are primarily picked by hand in order to avoid any bruising of the fruit. After picking, they are washed in mountain spring water, graded by size, and cured in coarse salt. 
04
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This table olive is obtained from olive trees of the Konservolia Amfissis variety grown in the municipalities of Amfissa, Itea, Delfi, Chrisso, Sernikaki, Aghios Konstantinos, Aghios Georgios, Eleonas, Drossochori, Prossilio, and Kirra in Phocis prefecture.


Even though conditions in this mountainous region are not ideal for cultivating olives because of its cool winters, the Konservolia variety has adapted well. The olives are usually harvested when fully ripe and gathered by hand using small wooden sticks. 
05
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This table olive is obtained from olive trees of the Konservolia variety grown in the municipal areas of Peta, Komboti, Grammenitsa, Vlama, Sykies, Sellades, Makryniada, and Kommeno in the Epirus region. The weather and soil conditions in these areas are not ideal for olive cultivation, but this variety has adapted well to wet soils and cold winters.


The olives are harvested manually and transferred to a processing plant, where they must pass a quality control check. The best olives are placed in containers with brine to ferment. The fermentation process lasts from 20 to 60 days for green olives and four to five months for yellow and black olives. 
06

Olives

VOLOS MUNICIPALITY, Greece
3.3
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This table olive grows on olive trees of the Konservolia variety in the province of Volos in the Thessaly region. This region has a Mediterranean climate with dry summers and mild winters that are suitable for the cultivation of olive trees. The olives are harvested by hand, either while they are still green or when they are fully ripe and purple-black to black in color.


They are transferred to a processing plant where they are treated with caustic soda if they are ripe or a salt solution while still green, and then pickled. The flavor of these olives can be described as fruity and pleasantly sweet. The best way to serve Konservolia Piliou Volou is alongside delicious cheeses or sliced over salads.

07
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These olives are cultivated in the province of Amario in Rethymnon prefecture on the island of Crete. The Mediterranean climate and fertile soil on the island provide excellent conditions for olive growing. These Throuba olives fall on the ground when fully ripe, and they are collected using olive nets.


They are characteristically black in color and have a meaty texture. They are not bitter because these olive trees are infested with the Phoma oleae fungus, which causes the olives to lose their bitterness as they ripen on the tree. Besides selecting the best olives, no further human processing is required. 
08
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This table olive is obtained from olive trees of the Konservolia variety grown within the Rovies municipality in central Greece. The weather conditions and soil in this area are perfect for olive cultivation. Traditionally, these olives are harvested by hand and transported to a processing plant.


In order to make them less bitter, they are doused in a solution of caustic soda for twelve hours. Afterwards, they are placed in a brine with added lactobacillus bacteria to ferment. The pleasantly sweet flavor and fruity aroma of these olives have made them quite popular, and they can be found served on appetizer platters with cheeses or sliced over salads and pasta.

09

Olives

BAR MUNICIPALITY, Montenegro
n/a
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Barske masline are olive trees of the Olea europea species that have been cultivated in the Montenegrin region of Bar for centuries. One of these ancient olive trees known locally as Stara maslina (Old Olive Tree) continues to bear fruit even though it has been estimated to be more than 2000 years old, which makes it one of the oldest trees in the world.


This long tradition of olive cultivation in the country has made olives and olive oil an integral part of the country’s life, culture, and tradition. Most of these olive trees belong to an indigenous Montenegrin species called barska žutica that yields high-quality green olives characterized by a perfectly balanced, fruity, and piquant flavor, with a fresh, grassy finish. 
10
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Lianolia Kerkyras is the primary olive variety cultivated on the Greek island of Corfu, and the olive trees on the island, many of which are several hundreds of years old, are a testament to the long-standing tradition of cultivation. Both Lianolia trees and fruits are typically small to medium in size, and the olives themselves are elongated in shape, with high oil content.


That's why they are predominantly used for oil production rather than served as table olives. The oil obtained from Lianolia Kerkyras is noted for its unique, fruity taste and aromatic character.

11
12
13
Olives
CRETE, Greece
n/a
14
Olives
LESBOS, Greece  and  one more region
n/a
15
16
17
18
Olives
WESTERN GREECE, Greece
n/a
19
Olives
PELOPONNESE, Greece
n/a
20
Olives
LESBOS, Greece
n/a
21
22
23
Olives
ZAKYNTHOS, Greece
n/a
TABLE OF CONTENTS

Best Southeastern European Olives Producers

01

Olives

KALAMATA, Greece
5.0
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Agrovim is one of the largest olive oil production companies in Greece, headquartered in Kalamata, Messenia. It was established in 1994 as the successor to the company "A. Gyfteas SA," which had been operating since 1964. The company offers a wide range of high-quality olive oils, olives, and other agricultural products.


Its flagship brand, ILIADA, includes extra virgin olive oils with Protected Designation of Origin (PDO) labels, such as the award-winning ILIADA Kalamata PDO extra virgin olive oil, recognized as one of the best in the world. In addition to olive oil, Agrovim produces olives, including organic varieties, as well as dried figs under the Jenny's brand. 
02

Olives

VOLOS, Greece
4.7
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AWARDS

Great Taste Awards - 2 stars

2021

BEST Elitsa Charana Olives
03
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AWARDS

Great Taste Awards - 2 stars

2024

BEST Pelopac Mediterranean Food Specialties Olives
TABLE OF CONTENTS

Best Southeastern European Olives

01
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Olvion Kalamata PDO olives are high-quality olives with a Protected Designation of Origin (PDO), produced by Agrovim. These olives are handpicked within the administrative boundaries of the Messenia prefecture in Greece, where they are cultivated and processed under strictly controlled and certified traditional conditions.


The olives naturally ripen on the tree before being carefully hand-harvested to preserve their delicate flesh. They are marinated and packed in brine without any added preservatives, and a layer of Kalamata PDO extra virgin olive oil is added for optimal preservation. 
02
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Iliada Kalamata PDO olives are high-quality olives with a Protected Designation of Origin (PDO), produced by Agrovim. These olives are handpicked within the administrative boundaries of the Messenia prefecture in Greece, where they are cultivated and processed under strictly controlled and certified traditional conditions.


The olives naturally ripen on the tree before being carefully hand-harvested to preserve their delicate flesh. They are marinated and packed in brine without any added preservatives, and a layer of Kalamata PDO extra virgin olive oil is added for optimal preservation. 
03
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Erato Kalamata Pitted Olives are premium quality olives of the Kalamata variety, produced by Agrovim in Greece. These olives are 100% hand-picked and traceable, ensuring that they are carefully harvested to protect their sensitive flesh. They naturally sun-ripen on the tree before being marinated in brine without any added preservatives, preserving their rich, fruity flavor.


With a black to dark purple color and almond shape, they are juicy and crunchy, making them a perfect addition to any dish. As an essential ingredient of Mediterranean and Greek cuisine, they are ideal for a healthy diet.
04
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Olive Art Kalamata olives are premium quality olives of the Kalamata variety, produced by Agrovim. These olives are 100% handpicked within the administrative boundaries of the Messenia prefecture in Greece, where they are cultivated and processed under strictly controlled and certified traditional conditions.


They feature a black to dark purple color, almond shape, and a juicy, rich fruity flavor. Crisp and full of aroma, they are a perfect addition to any dish. The olives naturally ripen on the tree before being carefully hand-harvested to preserve their delicate flesh. 
05
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Kalamon olives with herbs in brine made by Elitsa Charana are a gourmet product known for their rich taste and superior quality. These olives are harvested from the Kalamata region in Greece, one of the most renowned areas for olive production, which gives them their distinctive flavor and texture.


They are marinated in a brine solution enriched with a blend of aromatic herbs, enhancing their natural tanginess and providing a complex, savory profile that pairs well with a variety of dishes. The product is typically packaged in glass jars to maintain freshness and is popular among those who appreciate authentic Mediterranean flavors.
AWARDS

Great Taste Awards - 2 stars

2021

06
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Melira is a brand known for its high-quality food products, particularly those featuring olives and olive-based items. Mythogea Mix Kalamata & Green Olives would likely be an offering that combines Kalamata olives, known for their dark purple color and robust, fruity flavor, with green olives, which tend to have a firmer texture and a more grassy, slightly bitter taste.


This mix could be used as a versatile ingredient in salads, appetizers, or antipasto platters, providing a balance of flavors and textures.
AWARDS

Great Taste Awards - 2 stars

2022

07
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AWARDS

Great Taste Awards - 2 stars

2024

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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Southeastern European Olives