Pistachio from Megara is a high quality product from the homonym town of West Attica, one of the traditional pistachio growing areas.
It has a nutshell, is traditionally collected to ensure its quality and it has been recognized since 1994 as a Protected Designation of Origin (PDO).
The commercial name of “Konservolia Peliou Volou”. This variety has got 13 types according to size (from 91 to 380 fruit per kilo). The growing of olives in Pelio dates back to the period of the Ottoman Occupation. The mountain of the Centaurs is full of olive trees and the olive groves of Pelio are famous as they make a beautiful sight along the mountain range from the ridge all the way down to the sea. The olive grove of Pelio is of great production, aesthetic and ecological interest. The olive trees are grafted on the spot on wild olive trees that are more than three hundred years old. So, after the grafting of the wild olive trees in the most densely cultivated part of Pelio and in some of the most remote olive gardens the first sheds of the people who cultivated the olive trees were built. The “kades” for the olives (large wooden containers where the olives were prepared and stored) can still be found today. It is where the olives were preserved by the producers themselves.
The “Konservolia Pteleou” has 13 types depending on the size and is produced in the Southeastern regions of the region of Almyros where there are century old olive groves. “Konservolia Pteleou” and “Konservolia Peliou” are classified as table olives.
“Avgotaracho” in Greek, Bottarga in Italian, Poutargue in French, Botarga in Spanish, Batarekh in Arabic, Karasumi in Japanese is a delicacy from naturally dried and formatted tuna or mallet roe. In Greece, bottarga is made with grey mullet roe which is fished in Greek lakes. The whole ovaries are removed, washed, salted with natural salt, dried under the sun and packaged in melted wax.
Preserving fish that comes from the rich in natural salt Mediterranean waters is a process still in practice, particularly in some Mediterranean countries. Although the process of preserving bottarga from tuna or mullet is thought to be a Byzantine achievement, in reality it goes back to Ancient Greeks and Egyptians, even to the coast of Asia.
“Bottarga has been a delicacy from the time of Pharaohs”
Kalamata Olive is a variety of table olive. This specific term is used for table olives cultivated within the regional unit of Messinia, where cool summers and mild winters prevail. It grows in both lowlands and mountainous areas and also in diverse soil types. There are 13 types of Kalamata Olive based on size. Olive’s color is usually black and it is unique for its fruity flavor, crispy flesh and easy separation of the kernel.
The Kalamata Olive is certified as a PDO (Protected Designation of Origin) product.
The Throubes variety of Thasos is a wrinkled black olive which is harvested by hand or by harvesting net, as the fruit uniquely ripens on the tree. The variety is an excellent choice for producing tasty salted olives. The long tradition of cultivating the olive tree on the island of Thasos is closely connected with the island’s history since antiquity. The Throubes variety of Thasos is served throughout Greece as a table olive.