Black Olive Throumpa

Thasos PDO

There are over one million olive trees in Thasos; an island with a population of just over ten thousand; which means that one hundred olive trees correspond to each inhabitant! The great majority of the trees produce the famous edible Throumpa of Thasos, which has been recognized as a Protected Designation of Origin since 1998. The fruit of the variety is picked by hand; it is black and wrinkled, which is due to its natural ripening process on the tree. This is also the variety’s characteristic that makes it distinguish from other varieties. Generally speaking, if we take an olive from a tree, it will be so bitter, that we will not be able to eat it. Throumpa is one of the few varieties whose fruit can be eaten straight from the tree. The fruit of this variety, thanks to the fungus PHOMA OLEAE, as they ripen on the tree, lose their bitter taste because of the hydrolysis of the oleuropein. 

This natural process cuts down human intervention, since, after the picking by hand (known as “liomazoma” (olive picking), its grading and limited processing is made with completely natural means. After the fruit is picked and classified by size, coarse salt is added to it, and it is stored airtight. After 30-40 days, it is aired and is ready for packaging and consumption! This authentically natural product is a significant source of beneficial elements, to a high degree, just like the olive oil that is produced from the variety. Like all other olives, the Throumpa of Thasos contains substantial amounts of vitamin A and carotenoids, and smaller amounts of vitamin B1, B6, and B12, as well as trace elements: potassium, calcium, phosphorus, iron, and magnesium. However, it is richer in total tocopherols, compared to the green ones, and contains β-tocopherols and α-tocotrienols, which are substances with a strong antioxidant action.