Olymp Finest Flavors

Olymp Finest Flavors KONSTANTOPOULOS S. A. Since its inception, the main product is the olive and its derivatives.

FAMILY OLIVE COMPANY

The year 1956, in the small town of Katerini – Greece, situated by the feet of mount Olympus,
Konstantopoulos family started off as merchants of Greek olives. Their love of olives, along with their continuous search for supreme quality, new
and improved products meeting high health standards, combined with their entrepreneurial spirit, soon led them to the creation of the fir

st olive processing and packing industrial unit. Olives in all its forms, shapes,colors and in all possible packaging options, while focusing on customer service.

A salmon course with a few Green Double Stuffed with Almond and Natural Red Pepper, a kind of simplicity that belongs in...
25/08/2026

A salmon course with a few Green Double Stuffed with Almond and Natural Red Pepper, a kind of simplicity that belongs in fine dining.

21/08/2026

Chili Lime Watermelon with Greek Yogurt and Kalamata PDO Extra Virgin Olive Oil 🍉

Ingredients:

For the Base:
- 200g Greek yogurt (you may need a little extra, depending on the size of your serving plate)
- 250g watermelon, cut into small cubes (preferably seedless)

For the Watermelon:
- 1 tbsp lime juice
- Zest of 1 lime
- ½–1 tsp chili powder (plus more, to taste)

To Serve:
- 1–2 tbsp Kalamata PDO Extra Virgin Olive Oil
- 1–2 tsp honey (or more, to taste)
- Fresh mint and basil leaves
- Flaky sea salt

Instructions:
- Cut the watermelon into small cubes and place it in a bowl. Add the lime juice, lime zest and chili powder, then gently toss to coat. Note: The watermelon will release quite a bit of juice as it marinates, so keep this in mind when plating to preserve the texture of the dish.
- Spread the Greek yogurt onto a serving plate. If desired, sprinkle a little extra lime zest over the yogurt.
- Drizzle with the honey, then spoon the marinated watermelon on top.
- Finish with a drizzle of Kalamata PDO Extra Virgin Olive Oil and a pinch of flaky sea salt.
- Garnish with fresh mint and basil leaves, and serve.

18/08/2026

Roasted Red Peppers with Anchovies, Green Olive Pesto and Lemon☀️

Ingredients:
- 3–4 Roasted Red Peppers
- Extra Virgin Olive Oil (enough to cover the base of the plate)
- A few drops of balsamic vinegar

Garnish:
- Anchovy fillets (or another similar cured fish), preferably filleted for a more delicate texture rather than whole pieces
- 2–3 tsp Green Olive Pesto
- Zest of 1 lemon

To Serve:
- Fresh bread

Instructions:
- Pour enough extra virgin olive oil onto a serving plate to lightly cover the base.
- Add a few drops of balsamic vinegar, creating small decorative dots across the oil.
- Arrange the 3–4 roasted red peppers on the plate, either whole or cut into strips.
- Top with the anchovy fillets and spoon over a few teaspoons of the green olive pesto.
- Finish with freshly grated lemon zest.
- Serve immediately with fresh bread.

A little taste of sunshine, wrapped in the freshness of Chalkidiki Green Whole Olives🫒
11/08/2026

A little taste of sunshine, wrapped in the freshness of Chalkidiki Green Whole Olives🫒

04/08/2026

Every ingredient carries its own character, but it is through creation that it finds its expression. Flavors, aromas and textures come together, gradually becoming something greater than the sum of their parts, bringing the journey one step closer to becoming a memory🐟

Citrus acidity and grilled green olive notes, a combination made for a summer setting🍸
31/07/2026

Citrus acidity and grilled green olive notes, a combination made for a summer setting🍸

Shrimp pasta by the pool with a side of Green Olive Rosso Pesto🍝🍤
28/07/2026

Shrimp pasta by the pool with a side of Green Olive Rosso Pesto🍝🍤

23/07/2026

Roasted Apricots with Burrata and Organic Extra Virgin Olive Oil🍑

Ingredients:
For the Apricots:
- 8 fresh apricots
- 1–2 tbsp honey
- 2 tbsp Organic Extra Virgin Olive Oil, plus extra for serving
- A pinch of salt
- Fresh thyme

For the Marinated Red Onions
- ½ red onion, thinly sliced
- Juice and zest of ½ lime
- 1 tbsp red wine vinegar
- 1 tsp agave syrup or honey

To Serve:
- 2 balls of burrata
- 70 g toasted pine nuts
- Fresh basil leaves

Instructions:
- Preheat the oven to 200°C (fan-assisted). Halve the apricots and remove the pits, then arrange them on a baking tray. Drizzle with honey and olive oil, season with a pinch of salt, and finish with fresh thyme. Roast for 15–18 minutes, until softened and lightly caramelized.
- In a small bowl, combine the thinly sliced red onion with the lime juice and zest, red wine vinegar, and agave syrup (or honey). Toss well and leave to marinate for 10–15 minutes until lightly pickled and flavorful.
- Spread the burrata onto a serving plate and top with the roasted apricots, spooning over any juices from the tray. Add the marinated onions, then scatter over the toasted pine nuts and fresh basil leaves. Finish with a drizzle of extra virgin olive oil and serve.

A perfect pour of Extra Virgin Olive Oil🌿
21/07/2026

A perfect pour of Extra Virgin Olive Oil🌿

Green whole olives are marinated in Aegean flavors with lemon and wild herbs, bringing a clear taste of summer🍋
17/07/2026

Green whole olives are marinated in Aegean flavors with lemon and wild herbs, bringing a clear taste of summer🍋

Address

3rd Km National Road Katerini/Larissa
Kateríni
60100

Opening Hours

Monday 09:00 - 17:00
Tuesday 09:00 - 17:00
Wednesday 09:00 - 17:00
Thursday 09:00 - 17:00
Friday 09:00 - 17:00

Telephone

+302351047000

Website

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