Marianna Kolokotroni created Oliveology in 2009 in order to share the appreciation of some delicious culinary traditions from her family homeland of Greece,
She only works with independent artisan farmers producing delicious foods and using traditional and sustainable techniques. In this way she supports the preservation of traditional foods and independent local artisanal producers, often organic.
Location: Mendenitsa, Central Greece
Single estate organic & biodymanically farmed green olives from Atrapos Farm near Mendenitsa, in the mountainous area of Central Greece. They are hand-picked when still unripe, fermented in brine, rinsed in fresh water, pickled with herbs and packaged. These unpasteurised Amfissa Olives have a firm green flesh and fresh, bright taste.
Location: Thassos Island, Northern Greece.
Throuba olives are exclusively grown and produced in Thassos Island where they hold P.D.O status. It is a unique olive variety, where the olives are left to ripen naturally on the tree with no further processing and are dry cured with very little salt added. After curing they are dressed with vinegar and olive oil.
Throuba Olives have a soft flesh (almost prune-like) and a unique bittersweet flavour.
Location: Sparta, Greece
Single estate Kalamata olives from near Sparta, these olives are hand-picked and cured in fresh water before being pickled with vinegar, salt, lemon juice and then dressed with extra virgin olive oil.
These unpasteurised Kalamata Olives have the characteristic, salty yet winey flavour but being unpasteurised, the flavours of the olive also come through delivering a fruity quality.