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Athanasopoulos Farm Plum Olives 330g Vacuum
Ancient ‘Plum’ olives, also known as Gaidouroelia or ‘Donkey Olives’ are an especially large, firm and fruity variety with a strong distinctive flavour and a rich khaki flesh. Naturally grown in the rich Mycenaean earth, each fruit is left to naturally ferment in salt water until swollen but still left with its trademark natural crunch. The king of table olives, these work beautifully on the mezzedaki board or as a snack with wine and they make for a wonderful talking point when served alongside smaller varieties.
£4.95
Unit Price
£1.50
/ 100 g
Net content: 330g
Packaging: Vacuum pack
Suitable for Vegetarians and Vegans
Ingredients: Olives, Water, Olive Oil, Salt, Citric Acid
Packaging: Vacuum pack
Suitable for Vegetarians and Vegans
Ingredients: Olives, Water, Olive Oil, Salt, Citric Acid
| Typical Values | Per 100g |
|---|---|
| Energy | 673kJ/ 161kcal |
| Fat | 16.8g |
| of which Saturates | 1.8g |
| Carbohydrate | 1.4g |
| of which Sugars | 0.1g |
| Protein | 4.9g |
| Fibre | 4.3g |
| Salt | 4.9g |
Serve alone as a meze, break into Greek salads or bake with meat and onions.
Yes we came into an important conclusion: Fava is one of our favourite dishes.
Some of us Maltbies like it as a main dish, some as a side or a meze, but we all agree that we love it, as it brings in mind grandmothers/ holidays/ old greek cafes (kafeneia) back home.
So, following The Greek Larder's residency, we managed to get Thodori reveal his signature fava recipe and here we tried it in our kitchen with a Greek salad topping.
It was super easy and it was the perfect lunch break for busy people like us.
There is nothing better than a fresh, juicy salad and we love the Cretan version.
It has the perfect crunch that comes from the barley rusks, the creaminess that comes from the fresh curd and the saltiness from the olives and capers. Of course we love it, it's what we were brought up on. The grated graviera is not very common but it fits perfectly.
Athanasopoulos Farm, Argos, Peloponnese
Founded in 1969 near Argos, in the Peloponnese, Athanasopoulos farm has been run by the same family for three generations. Since the beginning, the family’s focus has been on sustainable and organic farming, working in harmony with a land that is rich in flora and fauna. Athanasopoulos farm is one of the few farms in the immediate area so its fields are bordered by wild vegetation, which lends it great biodiversity. The farm’s main product is the ancient 'plum' olive, which was known as ‘orhas’ or ‘orhemon’ in antiquity; they also produce olive oil, herbs and honey.
