The link between the olive tree and Halkidiki began in ancient times and olive cultivation, then as now, is still one of the main occupations of the area due to the climate and the extremely fertile soil. The morphology of the land, the intense greenery that dominates mainly in the semi-mountainous areas, idealise it as a place for the development and harvesting of this nutritious fruit. The main production area is the hinterland of Halkidiki. Some of the most common olive-growing areas are the Pallini peninsula, Mount Meliton, the Cholomontas highlands, the Polygyros, Ormylia, Olynthos and Moudania camps.

At the same time, there are indigenous olive varieties that thrive in the region, including the Chondroelia of Halkidiki and the Stroggylolia (blue, green). Particularly special is the green olive of Halkidiki because it was awarded as a PDO product and occupies the largest part of the olive production of the region. It is characterised by its large size, fruity aromatic flavour and slightly spicy taste. There are many domestic and foreign press reports that praise Halkidiki as one of the best olive-growing areas in Greece. Very important is the export activities of the producers who have managed to spread the famous olive oil and olives, which have been cultivated and processed in a traditional way in Halkidiki for centuries.