Handmade Freshly Mammoth Olives

Description

Mammoth Olives – Bold Size, Refined Flavor

Striking in size and unmistakably Mediterranean in character, our Mammoth olives are handpicked for their exceptional quality and generous, fleshy texture. Naturally fermented and delicately brined, they offer a smooth, buttery taste with subtle hints of citrus and almond.

Perfect as a gourmet appetizer, stuffed with cheese or peppers, or elegantly served on charcuterie boards, these olives elevate presentation and flavor alike.
A variety that is cultivated almost exclusively in Halkidiki and is known as Gaidourelia, due to the relatively large size of its fruits. This particular variety produces green, cylindrical, cone-shaped fruits that bear a nipple. The average weight of the fruit ranges between 6 to 12 gr, with an average of 120-140 fruits weighing one kilo. The color of the fruit’s skin changes slowly as it ripens, from green to green-yellow, then straw yellow, pink and ends up in a light red-black, but never turns black. This is the reason why the harvest is done when they are green and thus cannot be used as a black table olive.

This variety grows in all soils, even in barren, stony ones. However, like the other varieties, it performs much better in relatively fertile soils that retain moisture. It prefers a soil pH of 7-8, but it also tolerates slightly acidic soils, also showing good resistance to soil salinity. The table-edible “Green Olives of Chalkidiki” produced from this variety are characterized by a large fruit size with a high flesh-to-stone ratio, a bright green-greenish-yellow color, a delicate fruity aroma and a slightly bitter, spicy taste and the absence of a greasy sensation.

Taste the grandeur of the Mediterranean – one giant olive at a time.
Olives are a very good snack and you can eat them at any time of the day. You can add them to your salad or even to pizza and sauces. You can put them on a cheese platter, as they go perfectly with cheese, crackers and other such snacks.

🇬🇷 Why Greek EVOO Stands Out
Native olive varieties (like Koroneiki, Manaki, Tsounati, and Athinolia) thrive in rocky, sunbaked soils.
Olives are often hand-picked or gently combed to protect fruit quality.

Minimal processing: cold-pressed within hours of harvest.
Comes from small family-owned groves and age-old co-ops, not industrial giants.
PDO & PGI designations protect origin and authenticity (e.g., Kalamata PDO, Sitia Lasithiou PDO).

✨ Characteristics
Color: Ranges from bright green to golden — depends on variety and harvest time.
Aroma: Fresh-cut grass, green tomato, artichoke, almond, herbs.

Taste:
Early harvest oils (agoureleo): peppery, bold, bitter — medicinal.
Late harvest oils: smooth, buttery, fruitier.

Acidity: Must be ≤ 0.8% to qualify as extra virgin (Greek oils often fall between 0.2–0.5%).

🌍 Key Regions
Region Olive Variety Notes
Kalamata (Messinia) Koroneiki Fruity, balanced, globally awarded
Crete (Sitia, Kolymvari) Tsounati / Koroneiki Herbal, complex, PDO protected
Lakonia Athinolia Delicate, sweet, grassy
Lesvos (Mytilene) Kolovi Light, floral, less bitter
Ithaca & Ionian Islands Dopia Rare, aromatic, artisanal

🍽️ How to Use It
Raw: Drizzled over horiatiki salad, feta, or dakos.
Cooked: Saute, roast, or even bake — Greek EVOO can handle heat.
Medicinally: A tablespoon on an empty stomach — the old Ikarian way.

📝 Quick Snapshot
Property Description
Grade Extra Virgin (cold-pressed, unrefined)
Acidity ≤ 0.8% (Greek oils often lower)
Flavor Fruity, peppery, herbal, grassy
Nutrients Rich in polyphenols, vitamin E
Shelf Life 18–24 months (store away from light & heat)

In the past few years, the increase in the price of olive oil and the cost of its production (due to inputs such as fertilizers), packaging, and logistics have created a great challenge for both producers and consumers. However, this liquid gold still seems worth every penny thanks to its superior characteristics and health benefits.

Olive Oil’s Flavor and Nutritional Superiority

While many cooks are substituting less expensive oils for olive oil at home and in restaurants, olive farmers and others working in the sector have a good reason and solid justification for pointing out that olive oil is not only more flavorful than many alternatives of vegetable oils but considerably more nutritious.

Decades of in-depth scientific studies have confirmed many ancient and traditional beliefs about olive oil’s health benefits and introduced new information about them and the science behind them. Research continues, but already there is ample evidence that olive oil—especially extra virgin olive oil (EVOO)—is likely to contribute to human health and well-being in numerous ways.

Olive Oil in the Mediterranean Diet: Promoting Longevity and Disease Prevention

As a central part of the traditional Mediterranean diet, which is widely considered one of the healthiest diets overall, regular consumption of olive oil has been associated with healthy aging and longevity, as well as a reduced risk of metabolic syndrome and various diseases. Both the European Food Safety Authority (EFSA) and the US Food and Drug Administration (FDA) allow specific, limited health claims for olive oil, although they refer to just a small fraction of the potential benefits of olive oil for which recent research provides evidence.

Referring to an earlier emphasis on the healthy type of fat in olive oil, which can help lower LDL (bad) cholesterol levels, the FDA endorsed this qualified health claim: using “olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil.” In 2012, the EFSA inspired a new wave of research by approving a claim for olive oils that contain a specified amount of some of the natural healthy compounds called polyphenols, including oleacein and oleocanthal: “olive oil polyphenols contribute to the protection of blood lipids from oxidative stress.” That leads to protection from heart attack and stroke. 

Polyphenols in Olive Oil

Since 2012, a great deal of research on olive oil and health has focused on the beneficial effects of the phenolic compounds that occur in varying levels in olive oil, with the largest quantity of polyphenols generally found in early harvest extra virgin olive oil. Many factors affect polyphenol levels, including olive variety, grove location, climatic conditions, harvest time, the production process, transportation and storage methods and conditions, and time since production.

Scientists have found evidence that the polyphenols in olive oil (including the best-known oleocanthal) have antioxidant, antimicrobial, anti-clotting, and anti-inflammatory effects, suggesting that they can help prevent such illnesses as cardiovascular disease, Parkinson’s, atherosclerosis, chronic fatigue syndrome, and fibromyalgia. Scientists have also discovered that certain polyphenols can lower the risk of contracting COVID-19, kill cancer cells and help stop cancer from spreading, improve outcomes for people with diabetes, reduce blood pressure, and help prevent strokes and Alzheimer’s.

Squalene in Olive Oil

Extra virgin olive oil is also rich in squalene, an anti-inflammatory, antioxidant, antibacterial, and possibly anti-carcinogenic compound believed to have many benefits for the skin. Moreover, squalene is being studied for its potential to help fight off several diseases.

To fully enjoy the health benefits olive oil can offer, daily consumption of two to three tablespoons of extra virgin olive oil is recommended, preferably raw—although olive oil has also been identified as the healthiest oil to cook with, and studies have shown that cooking vegetables in olive oil increases their nutritional benefits. Olive oil has even proven to be useful in a weight loss or weight management program since it can help people eat more vegetables and feel full longer. 

Producers Emphasizing the Health Benefits of Extra Virgin Olive Oil

Given the long list of health benefits associated with olive oil (on top of its unique flavors), numerous olive oil companies are highlighting their products’ health value and the methods they use to optimize it (such as reduced or no irrigation, an early harvest, prompt milling under particular conditions, and specific storage and packaging procedures). A few companies/producers are even packaging EVOO and other olive oil products in medicine bottles to be sold in pharmacies as supplements.

Some producers send their olive oil to laboratories that measure and certify the level of specific healthy compounds in a given oil sample, and impressive results are often shared on websites, social media, and newsletters. Several international olive oil competitions now award EVOOs with particularly high levels of various healthy elements, providing companies with another way to emphasize their products’ health benefits.

The widespread concern with health and wellness since the COVID-19 pandemic may offer olive oil professionals a way to overcome consumers’ hesitation about paying the price the “liquid gold” of olive oil deserves.