Black Sun-Dried Olives

These small, wrinkled olives mature naturally on the tree, without any human intervention.
They are harvested during the period from early November through mid-January, when they become fully ripe or even overripe and develop their distinct black color.
The most common way to eat sun-dried olives is to drizzle them with olive oil and sprinkle with oregano. The olives pair well with red wine or ouzo.
Sun-dried olives are also perfect as ingredients for pizza or Greek potato salad.