Throumba  Greek olives are harvested from November to January. They are small, black and wrinkly olives with a raisin-like texture. A unique feature of the Throumba Greek olive is that they ripen naturally when left on tree branches. When they are fully matured, they are caught in nets that are placed underneath the trees and hand-picked to prevent bruising.
 
Since they ripen on their own, Throumba are the only olives that can be eaten directly from the tree. It is the presence of the Phoma oleae fungus that allows the Throumba olives to lose their bitterness while ripening on the tree.
Throumba Greek olives are  salted and dehydrated until they reach the desired taste and texture. They are usually salted for 2 – 3 months, but sometimes as long as 6 months. The olives are not exposed to any heat. Their exposure to air improves their color through oxidation. The final product of this process is shrunken olive with a lovely aroma and taste. The uniqueness of this particular olive gives it PDO (Protected Designation of Origin) status. 
 
Throumba olives are meaty and have a strong olive taste and aroma. A popular way to eat these olives is drizzled with oil and oregano. Throumba Greek olives can be stored in the refrigerator for a year and will retain their flavors.
Throumba Greek olives have a number of health benefits. They are a rich source of oleuropein, which is a potent antioxidant with anti-inflammatory properties. Throumba Greek olives are also a good source of vitamin A and monounsaturated fat.Throumba also produces a high-quality  olive oil with low acidity, delicate taste, and the aroma of ripe olives.