This summer we enjoyed in the shade of olives, rested our eyes in color, we used olive products with appetite... In order to complete the experience of staying in Thasos, our salads were missing only olives. We selected Throuba Tasou, dried olives. The discovery of the summer, the perfect taste for itself, but also not only for salads but also other dishes because of this dried olive have a special, different taste, according to the description: fleshy olives with strong, rich taste. It's not the pleasure you experience when you eat your favorite sweets or salty food, but it is a challenge. Throuba is the species that is cultivated predominantly on Thasos and it's the only olive variety that can be eaten directly from the tree, of course when it is ripe, in December. It is believed that due to this olive species ancients realized that the olive fruit is edible; Domestic animals, especially goats, can handle the bitterness that comes from glucosides, it does not seem to bother them as it bothers people when olives are unprocessed (Fotiadi, 2006). The olives are dried for human consumption in many traditional ways, according to the requirements of the local market, but currently the most commonly are used three ways, and in this case it is natural fermentation of black olives - Greek style (Cardoso et al., Etc.). There are data that people used wild olives before 19000 years ago. It is one of the oldest cultivated fruit trees, since about 6000 years ago. There are still polemic about the place of its origin, within the Mediterranean basin, but it is certain that Phoenicians brought it on Thassos ,from where they spread to Italy, later to Spain; the first Spanish colonists transferred it to America, and much later the Italians to Australia. The only non-olive continent is Antarctica (Richins Myers, etc.). I've found many recipes for drying olives, but I think that you should enjoy the flavors that many years of experience provide to those who deal with it in a traditional manner, a way that is not at all easy. Especially here I am thinking of the harvest, which is manual, and therefore difficult, and which remains obscure and present in mostly family farms. Harvest of olives for these families means survival. This way of harvesting ensures quality of olives, because if they do not relate to their fruit well, harvesting next year may suffer consequences and these fruits will be worth less on the market (Fotiadi, 2006). Somehow, there is no taste of food that is longer complete for me if there are no dried olives on the table. I found that it is excellent antioxidant due to some of its ingredients, especially Throuba, while in rare olive varieties these ingredients are traceable or not even present (Zoidou et al., 2008). And covered with olive oil... A daily quantity that is safe for human consumption is 20 olives. Fortunately, I did not exaggerate until I found out this information (Zoidou et al., 2010)

References Elena Fotiadi. “Unusual olives”. Epikouria, Issue 2, Spring/Summer 2006. Futerox Interactive. Web. December 11, 2013. Susana M Cardoso, Isabel Mafra, Ana Reis, Dominique MR Georget, Andrew C Smith, Keith KW Waldron, Manuel A Coimbra. “Effect of dry-salt processing on the textural properties and cell wall polysaccharides of cv. Thasos black olives”. n.d. Web. December 11, 2013. Vanessa Richins Myers. “Growing Olive Trees in the Home Garden”. Trees&Shrubs. ©2013 All rights reserved. n.d. Web. December 11, 2013. Zoidou E, Melliou E, Magiatis P. “Quantitation of oleuropein and hydroxytyrosol in Greek edible olives”. Planta Med 2008; 74 - PH61. Thieme. Planta Medica. © 2012 Georg Thieme Verlag KG. Web. December 11, 2013. Zoidou Evangelia, Melliou Eleni, Gikas Evangelos, Tsarbopoulos Antony, Magiatis Prokopios, Skaltsounis Alexios-Leandros. “Identification of Throuba Thassos, a Traditional Greek Table Olive Variety, as a Nutritional Rich Source of Oleuropein”. J. Agric. Food Chem. 2010, 58, 46–50. ©2009 American Chemical Society. Published on 12/03/2009. Web. December 11, 2013.