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There are totally eight different Greek olive varieties, which are used either for straight consumption or for oil oil production.

• Variety: "Gaidoroelia", which means donkey olive and owes its name to its big size.

Usage: Table olive
Characteristics: It can be found in North Greece and more precisely in Chalkidiki. It has big size.

• Variety: "Kalamata" Olives

Usage: Table olive
Characteristics: It is the most known variety. Its fruit is very tough. Usually the fruit is cut in the middle and are stored within vinegar and salt.

• Variety: "Conservolea"

Usage: Table olive
Characteristics: 80% of Greek table olives belong to this variety and are disposed with several local names. It is oval or round, 5-8 grams and it is served with salty food.

• Variety: "Koroneiki", the name derives from the Greek word “korona” which means crown

Usage: Oil Production
Characteristics: It is mainly used for oil production. The produced oil has a very light and harmonious aroma, often with light aroma of lemon.

• Variety: "Kothreiki"

Usage: Table olive & oil production
Characteristics: It is similar to conservolea in size and color

• Variety: "Megara" olives

Usage: Table olive & oil production
Characteristics: Small, green in tin and black in salty storage

• Variety: "Stafidoelia", which means raisin olive

Usage: Table olive
Characteristics: It doesn’t need to be processed. It gets matured on the tree. It can be placed in a tin with some salt or oil. It is black and shrunk.

• Variety: "Throuba"

Usage: Table olive
Characteristics: It loses its acidity by maturing on the tree. Its bitter ingredients are transformed by a microorganism that the olive tree produces. Its size is small to medium.