About the Greek Olive Throumba
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Thassos Island is famous for the Throumba olives that are produced there and are named after the island. Throumb
About the Greek Olive Throumba
Comments Off on About the Greek Olive Throumba
Thassos Island is famous for the Throumba olives that are produced there and are named after the island. Throumba Greek olives are harvested from November to January. They are small, black and wrinkly olives with a raisin-like texture. A unique feature of the Throumba Greek olive is that they ripen naturally when left on tree branches. When they are fully matured, they are caught in nets that are placed underneath the trees and hand-picked to prevent bruising.
Since they ripen on their own, Throumba are the only olives that can be eaten directly from the tree. It is the presence of the Phoma oleae fungus that allows the Throumba olives to lose their bitterness while ripening on the tree.
Throumba Greek olives are salted and dehydrated until they reach the desired taste and texture. They are usually salted for 2 – 3 months, but sometimes as long as 6 months. The olives are not exposed to any heat. Their exposure to air improves their color through oxidation. The final product of this process is shrunken olive with a lovely aroma and taste. The uniqueness of this particular olive gives it PDO (Protected Designation of Origin) status. The growing of Throumba Greek olives takes place in a special environment in Thassos.
Throumba olives are meaty and have a strong olive taste and aroma. A popular way to eat these olives