Konservolia Atalantis

This large table olive is obtained from olive trees of the Konservolia variety grown in Phthiotis prefecture in central Greece. They are harvested by hand, either when ripe and black or earlier when they are still green. When transported to the processing plant, the black olives are soaked in a caustic soda solution and the green ones in a salt solution to reduce their bitterness, and then they are pickled.

The flavor of these olives is mild and slightly sweet. These olives are quite large, and their meat detaches easily from the pit. Konservolia Atalantis is usually eaten in tasty salads or sliced over pasta.