Exploring the World of Olives: A Journey Through Greek Specialties and the UK's Popular Varieties

In the UK, some of the most popular olive varieties include the rich and fruity Kalamata from Greece, the versatile and robust Manzanilla from Spain, and the smooth, buttery Nocellara from Italy. These favourites have become staples in British kitchens, adding a touch of Mediterranean flair to everything from simple snacks to gourmet dishes. As interest in diverse and flavourful ingredients continues to grow, these beloved varieties are just the beginning of a much larger world of olives waiting to be explored.

For those passionate about olives, the culinary possibilities are endless! The diversity and richness of olive varieties offer a vibrant spectrum of flavours and textures, catering to every palate and occasion. If you want to fully appreciate the world of olives, there's no better way than to dive right in and start tasting. With over a thousand varieties worldwide, your taste buds are in for a treat.

What Makes Olive Varieties Unique?

The world of olives is incredibly varied. But how many different types are there? Greece boasts more than 60 varieties, while globally, the number exceeds 1,000.

Olive varieties differ in several key aspects. Some are perfect for producing olive oil, while others are better suited as table olives. Table olives are typically selected for their smaller pits and fleshier texture, whereas oil olives are prized for their high oil content.

Certain varieties, however, are versatile enough to be used for both oil production and as a delicious addition to meals.

Beyond their primary use, olives also vary in size, colour, and flavour:

• Size: Table olives are usually larger than those cultivated for oil. Generally, olive sizes range from about one to two centimetres.
• Flavour: Each variety has a distinct flavour profile. Green olives are often associated with a stronger, more bitter taste, whereas black olives tend to offer a milder, fruitier aroma.
• Colour: The colour of olives reflects their stage of ripeness. All olives start green, gradually darkening as they mature. Some producers may use colourants to achieve a darker hue.
• Texture: The texture of olive flesh can vary, depending on the harvest time and the specific variety. Firmer flesh often indicates an earlier harvest.

Explore the Variety of Olives at MANI

At MANI, we celebrate the rich diversity of olives, offering a selection of the finest Greek varieties. Each one brings its own unique size, colour, and flavour to your table. We also combine them in delicious Meze and tapenade Pastes. 

Where Are the Best Olives Grown?

The Mediterranean region of Europe is renowned for producing some of the most flavourful olives. Countries like Italy, Spain, and Greece are leaders in quality olive production, with France and Turkey also contributing significantly.

However, olive cultivation extends far beyond Europe. From Morocco to Argentina, and from the United States to Australia, premium olives are grown worldwide, reflecting the global love for this ancient fruit.

Greek Olive Varieties

Greece is home to many renowned olive varieties, each with its own distinctive characteristics. Here are some of the most popular ones:

• Koroneiki: Known as the "queen" of oil olives, Koroneiki olives are small but packed with flavour. They have a fresh, fruity taste and are a key ingredient in about a third of all Greek olive oils. Rich in healthy fatty acids, these olives are primarily grown in the southern Peloponnese and on Crete.
• Kalamata: Famous worldwide, Kalamata olives are large, dark, and juicy, with a mild flavour that enhances a wide range of dishes. They are ideal for salads, appetisers, and even as a topping for pizza. Kalamata olives are predominantly cultivated in the regions of Messenia and Laconia in the Peloponnese.
• Konservolia: Often referred to as Amfissa olives, Konservolia olives are a staple on Greek tables. While rarely used for oil, they are cherished for their crunchy and juicy texture. These olives are grown in central Greece and the northern region of Epirus, as well as on several Greek islands. Depending on the harvest time and ripeness, they can be green, transitioning, or black.

MANI’s Commitment to Quality

At MANI, we specialise in Greek olive varieties, particularly Koroneiki, Kalamata, and Konservolia. These varieties thrive in organic farming conditions and benefit from natural cultivation and gentle processing methods.

To preserve the rich nutrients and health benefits of our olives, they are mostly handpicked and fermented rather than pasteurised. This traditional approach ensures that the olives retain their natural goodness, making them a healthy addition to any diet. If you're eager to bring the authentic taste of Greece into your home, MANI offers a diverse range of organic olives. Why not try our three newest olive flavours with Rosemary, Mediterranean herbs and Pink Peppercorns!