Amfissa is the most important economically, being responsible for at least 50% of table olive production in Greece. It grows throughout the country from sea level up to altitudes of 600 meters. Fruits are round to oval-shaped, have a thin, elastic and resistant to shriveling skin and the pulp has a fine, consistent texture.

According to the degree of maturity and time of harvesting they may be :

• Green olives most usually producing Spanish-style green olives.

• Blond olives with blond, reddish-black color.

• Black olives with violet black, deep violet black color. Both Black and Blond olives are placed directly in brine, keep a fruity flavor and preserved by natural fermentation