From Meliton Mountain, to the foothills of Holomon, the meadows of Poligiros, Ormilia, Olynthos to Moudania and the peninsula of Pallini there is a forest of olive trees that reach the sea. The climate of the area is ideal for olive tree cultivation.  

There are references to olive tree cultivation in Halkidiki since the ancient times, although systematic cultivation started in the mid 19th century.  Olive tree cultivation covers approximately 360.000 acres with 6 million roots.  It covers almost one third of the cultivated area of the Prefecture.  60% of the population of Halkidiki works for the cultivation and production of olives and there are more than 150 processing units.  43% of the total production of table olives in the country comes from Halkidiki.  The yearly production is estimated at about 120.000 tons, which might rich 150.000 tons in a bountiful harvest year.  95% of Halkidiki olives is exported, whereas the production of olive oil which is estiamted at about 7.000 tons per year goes to the domestic market.

Halkidiki olives are harvested by hand with ladders between September and October 15th.  They are rich in calcium, ferrum and omega3 saturates, whereas their content in total saturates is low.  They have a unique taste, high nutritional value and therefore are classified among the best varieties in the world.  The most common local varieties are:

• Hondroelia from Halkidiki
• Halkidiki olive
• Strogylolia (blue, green olive)

The most popular products in the area are Green Halkidiki Olives, a PDO product which come as a whole or processed (pitted, sliced, stuffed with peppers, garlic, almonds, orange, lemon, etc), crushed olives, black wrinkled Halkidiki olives, which are left on the tree to ripen, become black and then be processed after harvesting with salt.  There are also more products which come from olives, such as green or black wrinkled olive paste, early harvest extra virgin olive oil, a PDO product as well, and extra virgin olive oil.  Another special PDO local product is the extra virgin olive oil know as “Galano Metagitsiou”, from Metagitsi village in Sithonia, a product of special taste and low acidity. 

Strogylolia olives are mostly cultivated in Sithonia.  They need less water and are used for olive oil production, which is of high quality and demand worldwide.  The extra virgin olive oil of Halkidiki, has a bright green color, rich aroma, low acidity and a characteristic peppery aftertaste.  There has already been a submission to be characterized as a PDO product as well.

The Chamber of Halkidiki has launched a series of events, under the program “Agricultural Development of Greece 2014-2020 CLLD LEADER” in order to promote the gastronomy of Halkidiki.

Chamber of Halkidiki

Polytechniou 58, Polygyros

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