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Chalkidiki green olives
with almonds

Green olives of Chalkidiki stuffed by hand with peeled almonds and preserved in brine. Juicy flesh, crunchy filling, a uniquely healthy and smooth combination of two products with a balanced taste. You can never have just one!
Almond: a fruit small, yet miraculous, with high nutritional value. The almond is extremely rich in Vitamin E and powerful anti-oxidants, generously benefiting our health.

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Chalkidiki green olives
with red peppers (natural)

The Greek red peppers are full of aroma and color and constitute a pleasant culinary and aesthetic surprise. They look lovely on the table, while their peppery taste makes them ideal for white and red wines, as well as for stronger drinks.
Red peppers are a delicious, sweet, yet low-fat food, rich in Vitamins C, A, K and E. They also give a healthier flair to our table. One cup of raw chopped red peppers contains anti-oxidants and lutein that beneficially affect our eyesight. The most known red pepper type is the one produced in Florina (in northern Greece).

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Chalkidiki green olives
with garlic

The sharpness of the olive perfectly blends with garlic’s aroma. These two flavors compete but ultimately reconcile in a powerful combination. This product perfectly accompanies red meats and strong flavors.
Garlic: Misunderstood because of its intense odor. However, it boasts a major nutritional value, since it’s rich in potassium and Vitamin C. Garlic has been used for many years to treat many diseases, while it was recently discovered that it reduces the odds of cardiovascular diseases and cancer occurrence, while it also has a strong antimicrobial effect.

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Chalkidiki green olives
with herbs

Pitted, marinated in brine and a mixture of herbs from the Greek land, these olives are full of natural flavor. Mildly seasoned with oregano, they can accompany any dish, with white wines or refreshing salads.
Oregano is an herb associated with the Greek diet. On grilled meats, as well as in a dish with extra virgin olive oil, lemon juice, some coarse salt and a rusk makes all the difference. It has anti-inflammatory properties and protects the heart, while it also activates the digestive system.

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Chalkidiki green olives
with rosemary

The Greek rosemary, arid, thus full of aromas from the Greek mountains, gives pitted olives an intense aroma reminiscent of the mountainous breeze. Strongly aromatic, they are a gourmet delight as a snack or to accompany any meal or drink.
According to the folklore tradition, rosemary got its name from the Blessed Virgin Mary, who left her cloak on the bush. By the next morning, the flowers of the bush had turned blue and since then the plant was named the Rose of Mary. Due to the bitter substances it contains, rosemary stimulates the digestive function and is recommended for those who feel fatigue, atony and exhaustion.

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Chalkidiki green olives
with pits (whole)

The traditional recipe of the Chalkidiki green olive, preserved through centuries. The clean flavor of the olive travels through time and space, and narrates tales from the interminable Greek summers. Simple, yet so strong, the Chalkidiki green olives are pure products that bring to today's table a flair from the past.
The fruit of the olive tree is an excellent source of monounsaturated fatty acids. It gives the human body fibers and minerals and is a very good source of Vitamin E that has anti-oxidant properties and can delay the aging of cells.

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