Atalanti Olives

Atalanti Olives are purplish-brownish to green table olives that are harvested as they start turning purple. They have a soft, meaty texture and a fruity taste with just a touch of bitterness. They ripen early in the season.

They are cured in brine. Sometimes they are then stored and shipped in vinegar, sometimes not.

They are grown and produced in the town of Atalanti near Thermopylae in central Greece on the Aegean Sea, north of Athens.

Also called:

Green Atalanti Olives

Agogio Olives, Atalanti Olives, Cellina di Nardò Olives, Gigas Olives, Grossane Olives, Hondroelia Olives, Itrana Olives, Kaliva Olives, Lebanese Black Olives, Liguria Olives, Lugano Olives, Moroccan Dry-Cured Olives, Niçoise Olives, Nyons Olives, Tanche Olives, Thasos Olives, Volos Olives

Black Olives, Dolce Baresana Olives, Gordal Olives, Green Olives, Kalamata Olives, Manzanilla Olives, Mission Olives, Nostraline Olives, Passalunara Olives, Pimolas, Ponentine Olives, Sourani Olives, Toscanelle Olives

Barnea Olives, Bella di Cerignola Olives, Blond Olives, Brine-Cured Olives, Cracked Olives, Dry-Cured Olives, Feral Olives, Fresh-Water Cured Olives, Greek Olives, Italian Olives, Lye-Cured Olives, Oil-Cured Olives, Oil Olives, Olive Juice, Olive Sizes, Pendolino Olives, Pidiccuddara Olives, Raw Olives, Spanish Olives, Stuffed Olives

Jams, Jelly, Pickles