Home Olive Oil & Olives Olives Organic Throuba Olives 180g

Organic Throuba Olives 180g

Throuba olives come from Thassos, the northernmost island in Greece and are uniquely left to ripen on the tree, so require very little processing when they are harvested in winter. They are medium-sized, wrinkled and naturally dry, with just a little salt and oil added for taste. Throubas have a moreish, bitter-sweet flavour and are very low in acidity, making them a lovely table olive that pairs well with most foods. They are the only olives that can be plucked and eaten straight from the tree, naturally losing their bitterness the more they ripen.
Unit Price £2.50 / 100 g
Net content: 180g

Packaging: Vacuum pack

Suitable for Vegetarians and Vegans

Ingredients: Black Olives, Salt 4%

Typical ValuesPer 100g
of which Saturates0g
of which Sugars0g
The ultimate table olive. Serve with a sprig of oregano.

This recipe (with a few tweaks) comes from the book On Agriculture by Cato and I have been making it for many years now. The core and the ideas, though, are also inherently ancient Greek – relishes are mentioned in Homer's Odyssey, in Symposiums in Ancient Athens, and poems such The banquet of Philoxenus, a sensuous poem celebrating the culinary pleasures!

Cato, on the other hand, was an early Roman soldier and politician whose farming handbook/ manual from around 200BCE provides the basis for a lot of our sources for Roman agricultural practices and eating habits. He catalogued this recipe as an appetiser, something to wake your tastebuds up, and tantalise you, keep you entertained and hungry for the big dinner, for the main course which will arrive later…

The olive tree was sacred for the ancient Greeks and the Athenian banquets or symposiums included many relishes and breads as starters that include olives in brine or marinated.

Tzortzopoulos Estate, Kythira, Ionian Islands

Astarti is based on the island of Kythira and has been involved in organic farming since 1992, when Harry Tzortzopoulos returned to his forefathers’ island after university to take over his family’s olive groves. Organic farming and environmental awareness are at the heart of the Astarti philosophy, and they channel this into developing sustainable local produce and maintaining an active participation in the protection of the Kytherian land through ethical collaboration. Apart from their olive oil, they hand-harvest fine sea salt from the rocky shores of the island.

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