Thassos Olives

THASSOS


Produced only on the island of Thassos in Northern Greece and therefore of limited production, Thassos olives, otherwise known as Throumba olives, are small, black, with a very thin skin. Left on the trees until winter, they are naturally cured when picked and require only supplementary dry curing on a bed of coarse salt to give a wrinkled, succulent table olive with an exceptionally mellow flavor.

 
 

THASSOS


Produced only on the island of Thassos in Northern Greece and therefore of limited production, Thassos olives, otherwise known as Throumba olives, are small, black, with a very thin skin. Left on the trees until winter, they are naturally cured when picked and require only supplementary dry curing on a bed of coarse salt to give a wrinkled, succulent table olive with an exceptionally mellow flavor.

Curing Methods

Thassos Olives are cured naturally on the tree and harvested late in the winter, between December & January, almost ready to eat. The curing is completed on a bed of coarse sea salt. The final product is dark colored with a wrinkled skin, usually called Throuba Thassos Olives.
Forms:

  • WRINKLED

Packed in:

  • Plastic kegs
  • Plastic jars (PET)
  • Plastic tubes / buckets
  • Metal tins
  • Vacuum bags