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.

26/11/2025

World Olive Tree Day 🫒

A day to honor the legendary Mediterranean olive 🌿 Flavor, tradition and centuries of stories shared around the table.

The kind of breakfast that feels like home🍴
24/11/2025

The kind of breakfast that feels like home🍴

Greek traditional recipes greet every season with the freshest, simplest ingredients. They invite your hands to get a li...
21/11/2025

Greek traditional recipes greet every season with the freshest, simplest ingredients. They invite your hands to get a little messy, to feel the textures, to remember… that food is memory, and olive oil has always been there, quietly making every moment richer!

19/11/2025

Smoked Salmon and Cream Cheese Board 🐟

Ingredients:
- 200g cream cheese
- 4–5 pieces smoked salmon
- ½ red onion, thinly sliced
- 1 tbsp capers
- 6–8 Green Olives Stuffed with Blue Cheese
- A handful of chives, finely chopped
- ½ tsp black sesame seeds
- Crackers or sliced bread, to serve
- Lemon slices, for garnish

Assembly Instructions:
- On a wooden board, create small mounds of cream cheese.
- Place smoked salmon over the cream cheese.
- Top with thin slices of red onion, capers, Green Olives Stuffed with Blue Cheese, chives and a sprinkle of black sesame seeds.
- Arrange crackers and lemon slices around the board for serving.

Loved for generations, Kalamata olives represent the soul of Greek nature, specifically the Kalamata region. Carefully g...
17/11/2025

Loved for generations, Kalamata olives represent the soul of Greek nature, specifically the Kalamata region. Carefully grown and hand-picked, they offer the most authentic and full-bodied taste.

14/11/2025

Cauliflower Steak with Red Roasted Pepper Sauce and Green Olive Pesto 🌶️

Ingredients:
- 1 medium cauliflower, cut into steaks (about 2–3 cm thick)
- 2 tbsp Extra Virgin Olive Oil (for sautéing) + 2 tbsp (for the sauce)
- 1 tsp sweet paprika
- Juice of ½ lemon
- 1 sprig fresh rosemary
- 1–2 tbsp agave syrup or honey
- 2 garlic cloves
- 3–4 Red Roasted Peppers
- 1 cup heavy cream
- A generous amount of Green Olive Pesto Olymp, for finishing

Instructions:
Prepare the cauliflower
- Cut the cauliflower into thick slices (steaks) about 2–3 cm each.
- Heat olive oil in a large pan over medium-high heat.
- Add the cauliflower steaks, paprika, lemon juice, rosemary and agave syrup and cook until golden.
Red Roasted Pepper Sauce:
- In a blender, combine the Red Roasted Peppers, garlic, olive oil and heavy cream and blend until smooth.
- Spread the red pepper sauce on the plate and place the roasted cauliflower steaks on top.
- Finish with a layer of Green Olive Pesto.

12/11/2025

Cozy Leek and Potato Soup 🍲

Ingredients:
- 3 cups of bread pieces (cubed)
- 1 tsp paprika
- ½ tsp chili flakes
- 1 tsp fresh rosemary
- Zest of 1 lemon
- 2 leeks (white and light green parts), chopped
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 2 medium potatoes, peeled and cubed
- 1 cup heavy cream
- 1 cup vegetable stock (or as needed)
- 3 tbsp Kalamata PDO Extra Virgin Olive Oil (for cooking + drizzling)
- 10 Green Pitted Grilled Olives (for garnish)

Instructions:
- Preheat the oven to 180°C. In a baking tray, pour 2 tbsp olive oil, add the bread pieces, paprika, chili flakes, rosemary and lemon zest. Toss well and bake for 3–4 minutes until lightly toasted.
- In a pot, heat 1 tbsp olive oil and sauté the chopped vegetables for 5–7 minutes until soft.
- Add the vegetable stock and heavy cream. Simmer gently until the vegetables are tender, then use a hand blender to achieve a creamy, velvety texture.
- Serve the soup in bowls, topping with the toasted bread pieces and arranging a few grilled olives on the side.

10/11/2025

Olives on the desk, focus: check🫒

07/11/2025

Harvest day is a quiet ritual between the earth and humankind, a moment reminding us that respect for nature always bears fruit 💚

05/11/2025

Meatball Buns with Tomato Sauce, Olives & Peppers 🥙

Ingredients:
- 2 tbsp Extra Virgin Olive Oil
- 1 garlic clove
- 1 red pepper, sliced
- 1 red onion, finely chopped
- ½ cup Kalamata sliced olives
- 2 cups tomato sauce (homemade or store-bought)
- 400 g pre-cooked meatballs
- 1 tsp paprika
- 1 tsp dried oregano
- ½ tsp black pepper
- 4 buns, sliced in half
- ½ cup grated Gouda cheese
- Pickled Green Peppers for garnish

Instructions:
Prepare the Sauce
- Heat Extra Virgin Olive Oil in a pan over medium heat.
- Add the chopped onion, garlic, sliced red pepper and Kalamata olives and sauté until softened.
- Add the tomato sauce, paprika, oregano, black pepper and the pre-cooked meatballs. Simmer for 7–10 minutes until the sauce thickens slightly and the meatballs are heated through.
Assemble the Buns
- Preheat the oven to 180°C (350°F).
- Place the sliced buns on a baking tray. Fill each half with the meatballs, sauce and sprinkle grated Gouda cheese on top.
- Bake for 3–5 minutes or until the cheese melts and the buns are warmed through.
- Garnish with Pickled Green Peppers before serving.

A basket full of flavors that taste like slow days and cozy weather ❄️
03/11/2025

A basket full of flavors that taste like slow days and cozy weather ❄️

01/11/2025

Persimmon Salad with Extra Virgin Olive Oil 🥗

Ingredients:
- 1–2 ripe persimmons, thinly sliced into round pieces
- 1 burrata cheese
- 4–5 slices prosciutto or similar cured meat
- 5–7 fresh mint leaves
- 1 tablespoon toasted pine nuts
- ½ teaspoon poppy seeds
- A generous drizzle of Extra Virgin Olive Oil

Preparation:
- Slice the persimmons into thin, round pieces.
- Arrange the slices neatly on a serving plate.
- Τear the burrata into small pieces and place on top.
- Garnish with prosciutto or another cured meat.
- Finish with fresh herbs, toasted pine nuts, poppy seeds and a generous drizzle of Extra Virgin Olive Oil.

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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