Atalanti olives are purplish-brownish to green table olives that are harvested as they start turning purple. They have a soft, meaty texture and a fruity taste with just a touch of bitterness.
They ripen early in the season.
They are cured in brine, then stored (sometimes in vinegar), and shipped.
They are grown and produced in the town of Atalanti near Thermopylae in central Greece on the Aegean Sea, north of Athens.
