The Greek name for passion in continental foods and ingredients

The olive is a unique fruit, bursted with sun and very old; its properties are numerous and beneficial to our health.

The nutritional quality of olives is unique. With a high content of mono-unsaturated fat and beneficial components such as vitamin E, polyphenols, oligo-elements and fibers, olives can contribute positively to people’s health.

It is also very good for difficult digestion and good against bad cholesterol.

But most important, the olive is an antioxidant, a virtue, which helps us to remain young and healthy.  So, let’s eat some!

For table olives, we only keep the highest quality olives in shape and form the rest will be used to produce olive oil.

So, why have olives on the menu?

Because the olive is delicious in salad, in culinary cooking or simply as an appetizer.

And mainly because the fats of the olive are recognized for their benefits on cardiovascular health.

“PATHOS” GREEK AUTHENTIC OLIVES

"Pathos" olives come from one of the most beautiful region of the Mediterranean sea: Greece.

Whole, pitted, sliced, stuffed, black, green or kalamata olives, We offer you a wide variety of quality table olives, crunchy and juicy at the same time.

"Pathos" olives are authentic, picked by Greek producers and come from the region of Kalamata, famous for its fertile land in the Peloponnisos. Our olives are handpicked, cured in traditional ways, such as oak barrel curing, and are packed in an olive factory with HACCP procedures in place and hold BRC and IFS accreditations.

A blend of delicate textures and aromatic perfumes for a refined appetizer, original culinary cooking or simply to bite for the pleasure!

KALAMATA OLIVES
The most famous olive of Greece with P.D.O (Protected Designate Origin). This excellent qualityvariety derives its name from the area it was originally grown, principally in the region surrounding the town of Kalamata in the south-west of Peloponnisos. It is the second most important variety used in the production of Greek table olives accounting for about 15-25% of total production.
Fruits are cylinder-conical (1/2 to 1 inch), curved, showing a prominent tip at the end. They turn a beautiful black color whenreaching maturity and gain their special organoleptic characteristics from their high oil content. Kalamata olives are processed like the Black olives. Their skin is thin, elastic and has an intense black color when mature, but still retains a good texture. Usually they are incised lengthwise by cutting into the skinand part of the flesh and then marinated in extra virgin olive oil and red wine vinegar.  
NATURAL BLACK OLIVES
Black Olives are picked at maturity and treated in brine.
GREEN OLIVES
Green olives are picked before they reach maturity. They are more elongated, with a prominent tip at the bottom; the pit is slightly curved and the flesh has a good texture.