What types of olives are featured at the festival, and how do they differ?

The festival showcases a delightful variety of olives, each with unique flavors and characteristics that reflect the rich diversity of the region. Among the most popular types are the Kalamata olives, known for their deep purple hue and almond shape. These olives are celebrated for their bold, fruity flavor, which often carries a hint of sweetness. They are typically enjoyed in Mediterranean dishes and are a staple in Greek cuisine, where they are often served with feta cheese and fresh bread.

Another fascinating variety featured at the festival is the Castelvetrano olive, hailing from Sicily. These olives are bright green and have a buttery, mild flavor that sets them apart from their more robust counterparts. Their crisp texture and sweet taste make them a favorite for snacking or adding to antipasto platters. In contrast, the Arbequina olives, originating from Spain, are smaller and rounder, boasting a rich, nutty flavor profile. They are often pressed to produce high-quality olive oil, which is renowned for its smoothness and versatility in cooking.

As visitors explore the festival, they will also encounter the green Manzanilla olives, which are typically brined and known for their tangy, slightly nutty taste. These olives are often enjoyed in tapas and pair beautifully with a variety of wines. Each type of olive not only enhances the culinary experience but also tells a story of the region’s agricultural heritage, making the festival a wonderful opportunity to savor the distinct qualities of these beloved fruits.