Throumpa Thassou

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.

After 30 to 40 days, they are ready for consumption after being exposed to air, which improves their color through oxidation. The olives aren't heat-treated at all. The final product is a shrunken olive with a wonderful flavor and a bittersweet aroma, with just a hint of salt.