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The Greek rosemary, arid, thus full of aromas from the Greek mountains, gives pitted olives an intense aroma reminiscent of the mountainous breeze. Strongly aromatic, they are a gourmet delight as a snack or to accompany any meal or drink.
According to the folklore tradition, rosemary got its name from the Blessed Virgin Mary, who left her cloak on the bush. By the next morning, the flowers of the bush had turned blue and since then the plant was named the Rose of Mary. Due to the bitter substances it contains, rosemary stimulates the digestive function and is recommended for those who feel fatigue, atony and exhaustion.
The green olives of Chalkidiki with rosemary ideally accompany a well aged red wine, as well as a Santorinian wine from the Assyrtiko variety, whose volcanic origin warmly embraces the intense flavor of rosemary.
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