A presentation for the Greek Table Olives
The fruit of the olive tree is
a drupe, similar to other drupes of stoned fruits such as apricots or cherries
and with the same anatomy. Its component parts are : the epicarp or epidermis,
the mesocarp or flesh and the endocarp or pit which consists of a woody shell
enclosing one or, rarely, two almonds (seeds).
However, olives differ from all others drupes in their chemical composition by having
a relatively low concentration of sugars, 2-5% versus around 12%, a high oil content,
20-30% versus 1-2%, and in their characteristic strong bitter taste.
The last quality is due to the presence in the olive of the glucoside, oleuropein,
which does not occur in any other fruit or tissue in the plant kingdom.
The natural
bitterness of the fruit can be eliminated, or at least reduced, by processing to
make it acceptable as food or an appetizer.
The oil content as well as the general
composition of the pulp is highly variable, and is dependent on a multiplicity of
factors such as climate, soil, culture systems, pruning, fertilizers, tree treatments
and harvesting methods. Because of this, cultivated olive trees are classified into
three categories, according to the type of the fruit they produce and their principal
use :
a) Varieties producing fruit for table use
b) Varieties producing fruit for oil extraction
c) Varieties producing fruit for both purposes, also called double or
dual use varieties.
GREEK TABLE OLIVES :
A GIFT FROM THE GREEK NATURE
Table olives are defined by the Unified Qualitative Standard Applying to Table Olives
in International Trade as : "the sound fruits of specific varieties of the cultivated
olive tree (Olea Europea Sativa) harvested at the proper stage of ripeness and whose
quality is such that, when they are suitably processed, produce an edible product
and ensure its good preservation as marketable goods.
Such processing may include
the addition of various products or spices of good table quality" (International
Olive Council, 1980). Today, Greece is the world's third largest producer of table
olives, producing approximately 10% of the world's total production or an average
of 80.000-90.000 tons yearly.
The four main varieties used for table olives in Greece are :
1) CONSERVOLEA
This variety is the most important economically, being responsible
for at least 50% of table olive production in Greece. It grows throughout the country
from sea level up to altitudes of 600 meters. Fruits are round to oval-shaped, have
a thin, elastic and resistant to shriveling skin and the pulp has a fine, consistent
texture. According to the degree of maturity and time of harvesting they may be:
a) Green olives most usually producing Spanish-style green olives.
b) Blond olives with blond, reddish-black color.
c) Black olives with violet black, deep violet black color.
Both Black and Blond olives are placed directly in brine, keep a fruity
flavor and preserved by natural fermentation.
2) CALAMATA
This excellent quality
variety derives its name from the area it was originally grown, principally in the
region surrounding the town of Calamata in the south-west Peloponnese. It is the
second most importand variety used in the production of Greek table olives accounting
for about 15-25% of total production and nowadays good Calamata olives groves have
been established in many areas of Central Greece. Fruits are cylindro-conical, curved,
showing a prominent tip at the end. They turn a beautifull black color when reaching
maturity and gain their special organoleptic characteristics from their high oil
content. Calamata olives are processed like the Black olives. Their skin is thin,
elastic and has an intense black color when mature, but still retains a good texture.
Usually they are incised lenghtwise by cutting into the skin and part of the flesh
and then marinated in extra virgin olive oil and red wine vinegar.
3) CHALKIDIKI
This is the third most important variety used in the production of Greek table olives,
accounting for about 10-20% of total production. It is mainly cultivated in the
Chalkidiki region of nothern Greece. Fruits are larger than Conservolea variety
averaging to 120-140 olives/kg; they are more elongated, with a prominent tip at
the bottom; the pit is slightly curved and the flesh has a good texture. They are
used mainly for Spanish style green olives in brine.
4) AMFISSIS
It is the biggest variety of table olives. It is cultivated mainly in central Greece
(Agrinio, Amfissa, Atalanti, Agios Konstantinos) as well as in Volos and Euboea.
The variety of tinned olives includes the green, black, and blond or white-red olives.
The green olives are collected from the olive-trees at the end of September till
the middle of November. The fruit is early cut and after the suitable process is
ready for eat in a short time since its harvest.
The black olives are collected
from the olive-trees in the middle of November till the middle of January. The fruit
is mature when it is harvested from the tree. The black olives are well known in
the foreign markets under many names (Amfissa black olives, Agrinio black olives,
Volos black olives) depending on the place of growth. The blond olives are collected
from the end of October till the end of November.
The fruit is harvested middle
early from the tree. Blond olives with vinegar are an excellent accompanying snack
of ouzo
Other smaller varieties of olives used as table olives in Greece are :
1. MEGARITIKI
(of Nafplion). This is
grown in the Attica region. It is a dual use variety (table olives and oil extraction)
with fruits medium to small size (260-400 olives/kg). It is resistant to drought
and it is used mainly for untreated (natural) green olives and also in the production
of naturally (wrinkled) black olives in salt.
2. THRUBOLEA
(of Thasos) This is a
grown mainly in the island of Thasos but also in Crete and some Aegean islands.
It is a dual use variety with fruits medium to small size, cylindroconical, curved,
showing a small tip at the end. When completely mature, fruits are deep violet black
and are used to prepare a special type of "naturally (wrinkled) black olives Thruba
style". These olives are treated immediately in alternating layers of dry salt and
gain their special organoleptic characteristics from the high oil content.