Throumba

Throumba, also known as Throubolia, is a distinctive variety of olive primarily grown in Greece, particularly on the islands of Thassos, Samos, Ikaria and in some areas of Crete. Throumba olives are small to medium-sized with an oval shape.

They are often left to ripen on the tree until they naturally shrivel, a process that enhances their flavor and reduces bitterness. This natural drying process is a key characteristic of Throumba olives, setting them apart from other varieties that typically undergo artificial curing.

The olives have a rich, robust flavor with a slightly sweet and nutty taste. Their texture is softer compared to other types of olives, making them particularly enjoyable as table olives. Throumba olives are often enjoyed as a snack or added to various dishes to enhance their flavor.

The olive oil produced from Throumba olives is also highly prized. It has a unique flavor profile, characterized by a fruity aroma with hints of dried fruits and nuts, along with a mild bitterness and a peppery finish. This makes Throumba olive oil suitable for a wide range of culinary applications, including salad dressings, marinades, and cooking.