Oven Dried Prune Olives from Peloponnese (6.35 oz)



These naturally large, fleshy olives are sweet, rich, very low in salt and nothing like any olive you’ve ever tasted before. They have not undergone any fermentation. Instead, once harvested, sometime between November and January, just as they turn from green to black, they’re left in salt for a short while then baked at low temperature, just enough to prevent fermentation and keep their flavor intact. The whole goal is to avoid too much salting. Unlike, say, the Kalamata olive, which can have as much as 4 – 8% salt brine, the damaskinoelies have about a 0.5% salt content. 

The variety has long existed in Greece and has had several names over the course of history. Nowadays they are referred to as damaskinoelies or prune olives, after their plump size and unique texture 

We source our damaskinoelies from the Ainatzoglou family farm in the small village of Kiveri, Argolida, the northeastern Peloponnese. This beautiful sloping grove is about 300 meters above sea level and close to the coast. 

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4.6 Based on 13 Reviews
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George S.
United States United States
Taste of Home

Just like I remember fro my Yiayias olive trees in Laconia!

Michele K.
United States United States
BIG olives!

Big and meaty, these olives are good for marinating. Not as tasty as Kalamata, but mellow and good nonetheless. Great price and fast shipping. Always a pleasure to shop here!

Mark H.
United States
Great alone or with lamb

I love these plump and soft olives. I add them to baked lamb or use in salads. A favorite gift to friends.

Sally H.
United States

I did not find these particularly tasty. Those I received (2 packages) were tough and one pack especially dry. I had to compost them, sadly.

Joanne B.
United States

surprisingly good