About Kalamata Olives Organic
Kalamon olives are produced mainly in Greece. This type of olive is considered as a superior variety of edible olives which thrives in an arid environment with dry and low moisture soil in order the fruits to grow. The natural process demands the olives to stay for at least 6 months in tanks with brine in order to debitter & ferment. It is a blessed fruit of the Mediterranean region with superior organoleptic characteristics due to its crisp flesh & excellent taste but also due to the lots of beneficial properties.
Ingredients: Packed in brine and Extra virgin olive oil
Storage and shelf life
Choose a glass jar and make sure that your olives are always covered by the brine. They can be even be kept in the fridge.
If covered and properly stored, olives boast a pretty impressive shelf-life, even if the jar has been opened.
They will stay fresh for 12 to 18 months.
Shipping and delivery
The product is available for delivery and pick up from our store in de Pijp.
The product is delivered in glass jars. We are doing our part to close the loop towards circularity by offering this product in glass container with a deposit (Statiegeld) which can be refunded in full for your next purchase.
How to use
The Kalamon olives pair great with dishes that have feta cheese-these two great pair of Greek delicacies could heighten the tasty flavor of any Mediterranean dish. The Spanish Paella will exude a lot of flavor when Kalamon olives are added. Pizzas also agree a lot with Kalamon olives! Chicken dishes are also complimented nicely with the salty tangy addition from the olives. Pasta dishes such as Pasta Primavera or a Cold Noodle Dish will get even more heavenly with Kalamon olives.
They are of course a key ingredient in the Greek salad (Horiatiki) and they are a staple item in the Greek households! They are also commonly used in olive tapenades and other mixed olive & herbs spreads.
Flavor pairings
Feta cheese, garlic, goat cheese, thyme, rosemary, oregano, capers, tomatoes, red onions, chicken, mustard.
Other interesting information
Kalamon olives are named after Kalamata; atown in southern Greece, where they originated. Kalamon olives have been around for over five thousand years, since ancient Greek times. They are easily recognizable with their oval shape and dark purple coloring – not to mention their intense, full-bodied flavor. These olives are hand-harvested to avoid bruising when they are extremely ripe in the late fall. If a perfect balance is not struck, the olives will taste bitter if harvested too early or lose all flavor if harvested too late.
Kalamon olives in the raw form are bitter and would not be eaten until they are soaked in brine. This process creates a fermentation process that can take up to a few months. At the end of the brining process, they are complete with their rich, meaty flavor
