Kalamata Black Olives – 250 g
Kalamata black olives (PDO) are renowned for their rich flavor and meaty texture. They will perfectly enhance your salads, Mediterranean dishes, or pizzas. You can also enjoy them on their own.
5,00 €
Only 2 left in stock
Main information :
Origin
Kalamata - Greece
Ingredients
Black olives - vinegar - salt
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Nutrition and other info
Weight | 0,260 kg |
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Contenance | 250 g |
Storage | Store in a cool, dry place. After opening, keep in a cool place. |
Product history
Culinary pairing
- Feta and olive cake: A must for brunches and other occasions shared with friends. Add pitted black olives and feta cheese to your cake mix, to give your cakes a unique taste.
- Kalamata black olive cream: your ingredients, Kalamata black olives – capers – garlic – anchovy fillet – extra virgin olive oil. Finely chop your garlic, pit your olives, cut your anchovy fillets, and mix everything in a blender with olive oil until you obtain a paste.
- Crostini with Kalamata black olive cream: your ingredients: slices of old-fashioned baguette – Kalamata black olive cream – quail eggs. Toast your baguette slices and spread with Kalamata black olive cream. Then heat a little extra-virgin olive oil in a frying pan, and carefully lay your eggs one by one for gentle cooking. Finally, place your boiled eggs on the baguette slices. Enjoy as an appetizer
Your questions about Kalamata Black Olives – 250 g
What variety of olives are grown in Kalamata?
The variety of these olives is named after the city from which they come: Kalamata. They are large olives with a purple-black hue, featuring a smooth and meaty texture. Kalamata olives are protected by the PDO (Protected Designation of Origin) status. Generally, Kalamata olives are reserved for table consumption.
When are the Kalamata olives harvested?
The olive harvest generally extends from October to January, depending on the variety and the weather in the Messenia region of the Peloponnese.
How can Kalamata olives be preserved?
To best preserve your Kalamata olives, it is ideal to store them away from light in a dry place. If you keep them in a jar, you can submerge them either in olive oil or in brine.