A Key Greek Olive Variety

Amfissa olives come from centuries-old olive trees grown in the region of Delphi, Central Greece. These trees thrive in a Mediterranean climate with mild winters, hot summers, and well-drained, rocky soil. The stable climate and minimal rainfall contribute to the olives’ consistent quality.

The olives are medium to large, round, and have a smooth, firm texture. They range in color from green to deep black, depending on ripeness. Their flavor is mild, slightly sweet, and less bitter than other Greek olives, making them ideal for table consumption.

Harvesting occurs between October and December. Green olives are picked early, while black olives are left to ripen fully. They are hand-harvested to avoid damage and then cured in brine or dry salt to develop their characteristic taste. Amfissa olives are mostly eaten whole, added to salads, or used in Mediterranean dishes for their balanced flavor and soft texture.

Thanks to their appealing taste and versatile use, Amfissa olives are a favorite in both Greek households and international markets. Their traditional cultivation methods and distinct flavor profile highlight their importance as a staple of Greece’s rich culinary heritage.