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

Autumn has always been a season of gathering. Almonds, olives and everything the land offers after months of care 🍂
15/09/2026

Autumn has always been a season of gathering. Almonds, olives and everything the land offers after months of care 🍂

Autumn and mushrooms have always belonged together 🍄‍🟫 Roasted mushrooms filled with Green Olive Spicy Pesto and finishe...
11/09/2026

Autumn and mushrooms have always belonged together 🍄‍🟫 Roasted mushrooms filled with Green Olive Spicy Pesto and finished with parmesan cheese.

08/09/2026

Kefir Yogurt Base with Wild Greens, Toasted Almonds & Pine Nuts🥬

Ingredients:
For the base:
- 200 g kefir yogurt

For the greens:
- 400 g fresh greens
- 1 tbsp lemon juice

For serving:
- Extra Virgin Olive Oil
- Flakey salt
- 2 tbsp toasted peeled almond slices
- 1 tbsp toasted pine nuts
- Zest of 1 lemon

Instructions:
- Clean the greens thoroughly and wash them well. Bring a large pot of salted water to a boil, add the greens, and cook for 5–10 minutes until tender.
- Meanwhile, toast the pine nuts and sliced almonds in a dry pan over medium to high heat, shaking the pan frequently, until they become lightly golden.
- Drain the greens well, transfer them to a bowl, and toss with the lemon juice.
- Spread the kefir yogurt on a serving platter or shallow dish and arrange the greens on top.
- Finish with the toasted pine nuts, toasted almond slices, lemon zest, a generous drizzle of extra virgin olive oil, and a sprinkle of flakey salt

04/09/2026

When summer slowly gives way to autumn, it is time for one of our favorite traditions. Making tomato sauce with Organic Extra Virgin Olive Oil for the months ahead, filling each jar with the taste of summer, knowing that every time you open one, a little piece of the season comes back🍅

Extra Virgin Olive Oil infused with fresh fig leaves 🌿 Delicate, fresh and herbaceous, with a clean finish that pairs be...
01/09/2026

Extra Virgin Olive Oil infused with fresh fig leaves 🌿 Delicate, fresh and herbaceous, with a clean finish that pairs beautifully with both sweet and savory dishes.

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🐟

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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