Greece anticipates an olive production of 250,000 tons this year, an increase from last year. Despite positive yield predictions, wholesalers face a troubling drop in prices, now at 5 euros per liter. Farmers, like Antonis Chatzianthropoulos, emphasize the unpredictable weather’s impact on quality and production methods. The renowned Halkidiki green olives thrive in specific regions, and quality control is strictly enforced to ensure only the best olives reach consumers. Farmers adhere to sustainable practices to maintain the olives’ rich flavor and nutritional value, essential for various culinary uses.