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Chalkidiki Green Olives
with garlic

Spaghetti with olives, anchovies & cherry tomatoes

Inolivia with Garlic


1 package of spaghetti No. 7
125 gr of Inolivia green olives with garlic
1 small can of anchovy fillets (in oil)
100 gr of cherry tomatoes
½ a bunch of chopped parsley
½ a bunch of chopped parsley
Freshly ground pepper, olive oil
Grated Parmesan cheese or Kefalograviera cheese (optional)


Put the pasta in boiling water and cook for 8 minutes. In the meantime, sauté all but 2 anchovy fillets on low heat with a bit of olive oil. Add the olives, chopped in thick pieces. As soon as the anchovies start softening add the white wine.

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The sharpness of the olive perfectly blends with garlic’s aroma. These two flavors compete but ultimately reconcile in a powerful combination. This product perfectly accompanies red meats and strong flavors.

Garlic: Misunderstood because of its intense odor. However, it boasts a major nutritional value, since it’s rich in potassium and Vitamin C. Garlic has been used for many years to treat many diseases, while it was recently discovered that it reduces the odds of cardiovascular diseases and cancer occurrence, while it also has a strong antimicrobial effect.

The green olives of Chalkidiki with garlic ideally accompany the white and highly acidic wine from the Roditis variety, as well as a distillation product from the same domestic variety. For the more adventurous, a strong sherry will also marry these two pleasantly unexpected flavors!

Available in

Jar 200gr

Tin 10kg

Plastic container 10kg

Also available

With Herbs

With Rosemary

Olives with pits

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