Részletesen, a görög étkezési olajbogyó fajták Görögországban termelt és a A TasteAtlas legjobb asztali olajbogyó-fajtái listája a következő:

1. Kalamata étkezési olajbogyó – the most famous és popular table olives worldwide. Kalamata olives are large, dark, and juicy, with a mild flavour that enhances a wide range of dishes. They’re typically preserved in red wine vinegar, red wine, and/or olive oil for a distinctive rich, smoky, fruity flavor. Kalamata olives are ideal for salads, appetisers, as a topping for pizza. These edible olives are predominantly cultivated in the regions of Messenia és Laconia in the Peloponnese, Greece.

Kalamata asztali olajbogyó – Kalamon olajbogyó

2. Halkidiki zöld olajbogyó (Khalkidiki) – native to the Halkidiki region in northern Greece (region of Macedonia), Halkidiki green Table Olives are renowned for their large size, firm texture, and vibrant green color. These olives are handpicked while still unripe and have a distinctive, mildly tangy flavor with a subtle hint of bitterness. Chalkidiki olives are rich in antioxidants, they are prized for their health benefits and are commonly enjoyed in Mediterranean dishes, salads, or simply as a snack. Their exceptional quality makes them one of Greece’s most famous edible olive varieties. Their plumpness and meaty bite with a fruity, briny, buttery and pleasantly sour flavour make them a great table olive.

Halkidiki zöld asztali olajbogyó

3. Thrompa Thassos – hagyományos görög fajta, amely Thassos szigetéről származik. Ezeket a kicsi, ráncos fekete olajbogyókat természetesen a napon szárítják a fán, így gazdag, robusztus ízt adnak, enyhén édes és sós profillal. Magas tápértékükről ismertek, ezért gyakran fogyasztják a mediterrán étrend részeként. A Thrompa Thassos olajbogyót egyedülálló állaguk és mély, földes ízük miatt ünneplik, így a görög konyha csemege.

4. 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 Kréta.

Koroneiki asztali olajbogyó Görögországból

5. Tsunatti – A cunati étkezési olajbogyó híres görög fajta, elsősorban Krétán termesztik. Ezek az olajbogyók közepes vagy nagy méretűek, gazdag, sötét színűek és sima, enyhén olajos textúrájúak. Az enyhe, gyümölcsös ízükről és egy enyhe keserűségről ismert Tsunati olajbogyót gyakran használják étkezésre és kiváló minőségű olívaolaj előállítására. Sokoldalúságuk és különleges ízük a görög konyha alappilléreivé teszik.

6. Patrinia – A görögországi Pátra környéki régióból származó Patrinia étkezési olajbogyót sima állaguk és gazdag, földes ízük miatt értékelik. Ezek a közepes méretű olajbogyók jellemzően sötét színűek, és ízük kiegyensúlyozott, amely az enyhe keserűséget finom édességgel ötvözi. Gyakran fogyasztják salátákban, előételekben vagy snackként. 

7. Kolovi – A görögországi Leszbosz szigetén őshonos Kolovi étkezési olajbogyó, amelyet a sziget egyedi klímájában termesztenek, a Kolovi olajbogyó egy nagy becsben tartott fajta, amely közepes méretéről és kemény állagáról ismert. Jellemzően sötét színű, ezek az ehető olajbogyók gazdag, enyhén gyümölcsös ízzel és enyhe keserűséggel rendelkeznek. Mind az étkezéshez, mind az olívaolaj előállításához népszerű választás.

9. Thoumpa – A Thrumpa olíva egy rusztikus gyöngyszem Görögországból, ráncos, napon szárított bőrével és mély, földes ízével, amely az ókorhoz kötődik. A simább fajtákkal ellentétben a Thrumpa olajbogyó természetes kikeményedési folyamaton megy keresztül a fán, és magába szívja az égei-tengeri éghajlat esszenciáját. Egyedülálló – szinte bőrszerű – textúrájuk zamatos, lágy ízzel párosulva kiemeli őket a sima, sózott olajbogyók világából. Tökéletes azok számára, akik értékelik a történelem és a karakter ízét.

11. Khiosz Thoumpa –  Thrumpa olive of Chios is a unique Greek table olives variety, naturally dried on the tree, giving it a distinctively wrinkled texture and rich, concentrated flavor. Grown in the island’s nutrient-rich soil, these fekete olajbogyó offer a bold, slightly salty taste with earthy undertones. Known for their traditional curing method, they are a staple in Chios’ culinary culture. Grown in Chios’ island mineral-rich soil, these olives develop a deep, briny intensity as they dry on the tree, creating a bold taste that’s both rustic and refined. Their firm, almost chewy texture pairs beautifully with rich cheeses and rustic breads, offering an unfiltered taste of the Aegean landscape.

13. Kollyreiki – Kollyreiki table olives, native to the Peloponnese region of Greece, are a lesser-known yet prized variety. These medium-sized olives are distinguished by their smooth skin and balanced flavor, combining a mild bitterness with a touch of sweetness.

14. Asprolia – Asprolia table olives, originating from Greece, are a rare and delicate variety known for their light green color and mild, buttery flavor. These olives are picked early, capturing a subtle sweetness and low bitterness that sets them apart from more robust varieties. Asprolia olives are often enjoyed in salads or as a snack.

15. Dopia – the Dopia table olive is a prized table olives variety cultivated in Greece, particularly in the regions of Argolis és Arcadia. Known for its large size and meaty texture, the Dopia olive is often enjoyed as a table olive. It has a mild, slightly sweet flavor with low bitterness, making it appealing to a wide range of palates. The Dopia olive is typically harvested when fully ripe, resulting in a dark purple to black color and often cured in brine.

16. Agouromanako – these plump, hand-picked gems boast a rich, buttery flavor with a subtle hint of brine, perfectly balancing savory and tangy notes.

18. Roviai Conservolia – nestled in the sun-drenched groves of Rovia, Conservolia Rovia olives are a testament to centuries-old tradition and unparalleled taste. These plump, emerald gems boast a delicate balance of brine and fruitiness, with subtle notes of herbs that dance on the palate. Carefully hand-picked and cured using time-honored methods, each olive embodies the region’s rich culinary heritage.

19. Korfui Lianolia – Lianolia olive, native to the Greek island of Corfu, is a versatile variety used for both: its oil and is used as a table olive too. As a table olive, Lianolia is known for its small to medium size and distinctive oval shape. It offers a balanced flavor profile with a mild fruitiness and a hint of bitterness. Typically harvested when fully ripe, Lianolia table olives range in color from deep purple to black and is cured in brine. 

20. Conservolia Stylidas – Conservolia Stylidas table olives stand out due to their unique organoleptic characteristics, which are enhanced by the region’s ideal climatic conditions. Grown primarily in Central Greece, these olives exhibit a rich, fruity flavor with hints of red wine, attributed to the natural yeast on their skins during processing in a sea salt brine. The olives are large and oval-shaped, with a firm yet tender flesh that separates easily from the pit, making them particularly appealing for table use. Additionally, the olives’ versatility allows them to be processed as both green and black varieties, catering to diverse culinary applications. Their resistance to shriveling and the specific harvesting techniques used further contribute to their distinct quality and flavor profile.

21. Conservolia Atalantis – the Conservolia Atalantis table olive is primarily cultivated in the region of Atalanti, Görögország, where it thrives in the Mediterranean climate. The cultivation methods typically involve traditional farming practices, including hand-picking the olives at the peak of ripeness. This olive variety is characterized by its oval shape, deep purple to black color, firm texture, and mellow, nutty flavor. Its low bitterness and high oil content make it highly versatile for both table consumption and oil extraction. In culinary use, Conservolia Atalantis olives are often enjoyed also as a standalone snack, beside used in various dishes. What makes the Conservolia Atalantis table olive special is its unique flavor profile, high oil content, and the traditional cultivation methods used, all of which contribute to its exceptional taste and culinary versatility.

33. Conservolia Artas – The Conservolia Artas table olive is a variety known for its rich, meaty texture and vibrant flavor. Grown primarily in the region of Artas, Greece, these olives are revered for their unique taste and versatility. With a deep purple hue, they are often enjoyed as a standalone snack, or incorporated into salads, dips, or as a topping for pizzas and sandwiches. The Conservolia Artas olives are also commonly used to produce high-quality olive oil. The Conservolia Atalantis table olive is known for its distinct oval shape and mellow, slightly nutty flavor and its skin showcases a beautiful deep purple to black color. These olives are prized for their low bitterness and high oil content, making them ideal for both table consumption and oil extraction. The Conservolia Atalantis variety is typically harvested in late autumn to early winter.

34. Pelion Conservolia – As interest in gourmet ingredients rises, the Conservolia of Pelion table olive stands out as a must-try for food enthusiasts. Conservolia of Pelion is a notable table olive cultivar known for its strong growth habit and high fruit weight, averaging around 4,63 grams per olive. This cultivar is characterized by its spherical shape and a significant number of pointed oval grooves on the fruit surface. It thrives in rain-fed agricultural conditions, displaying a hierarchical growth pattern. Although its oil content is relatively lower compared to some other varieties, the Conservolia table olive is particularly valued for its culinary uses due to its robust flavor and texture, making it a preferred choice for table olives.

35. Conservolia of Afissa – 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. Plucked from their branches when very ripe, they slowly brine cured to coax out a mild, fruity flavor and a melt-in-your-mouth softness. In Greece, Amfissa table olives are often served in soups or stews, but are also great beside cheeses and cured meats.

40. Rethymnon Ambadia Thoumpa – the Thoumpa table olives of Ambadia, a region in Rethymnon, Kréta, is a unique variety celebrated for its naturally sun-dried, wrinkled appearance and deep, robust flavor. Grown in the rugged landscape of Ambadia, these olives are rich in earthy, briny notes, with a slightly sweet aftertaste that speaks to the traditional curing process they undergo on the tree. Thoumpa olives are a true reflection of Crete’s agricultural heritage and bold flavors and are often used in local dishes or enjoyed with bread and cheese.