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Chalkidiki Green Olives
with herbs

Battered olives fried with smoked pork

Inolivia with Herbs (Pitted)


250 gr of Inolivia green olives with herbs
125 gr of smoked finely diced pork
Zest of two lemons


Drain the olives on an absorbent paper towel and then carefully stuff them with the diced pork.
Pour the beer in a bowl and add the pepper. Gradually add the flour and whisk the mix until homogenous. Dip the olives in the batter one at a time and fry in high heat for 1 minute until golden brown. Drain the excess oil and serve sprinkled with lemon zest.

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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.

The green olives of Chalkidiki with herbs ideally accompany the rare Kidonitsa variety from Monemvasia, a robust wine that balances the intensity of oregano, as well as Retsina from the Savvatiano variety.

Available in

Jar 170gr

Tin 10kg

Plastic container 10kg

Also available

With Rosemary

Olives with pits

With Almond

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