Kalamata olives. Hand harvested in the beautiful Kalamata area, these olives macerate for three months in brine, a family recipe passed down over many generations.
Huge and fleshy, these olives are very popular as an appetizer. Garnished with some cumin, lemon and garlic, they are fantastic in any antipasto. Pitted, they may be used in a fresh pasta dish, on a pizza, as a tapenade, in salads, in a slow cooked meal, etc.
Ingredients: Kalamata olives, brine, extra virgin green olive oil.
NOTE: These olives are packed covered with our green olive oil which protects them from oxidation and stops the salt to surface. These olives do not require refrigeration; therefore they will be tastier at room temperature.