Black Olive Spread
Olive spread — pasta di olive, elies pasta — is a traditional Mediterranean preparation: olives, olive oil, vinegar, salt, nothing else. It is what a Greek family does with a good olive when the jar comes out on the table. Ours is made from Kalamata-region table olives and finished at the Damouras Brothers mill in Trikorfo.
Kalamata olives in their black-ripe fullness — deep, briny, plummy. Where the green spread is sprung, the black is settled. Where the green is a starter, the black is dinner. The spread for pasta and roasted things.
Ingredients
Black Kalamata-region olives, extra virgin olive oil, wine vinegar, salt.
Allergens: None. Produced in a facility that handles no nuts, no dairy, no wheat. Suitable for vegan and kosher diets.
How it tastes
Deep, briny, plummy. The flavour of a fully ripe Kalamata olive at its most concentrated. Rounder and more settled than the green. Less of the bright bitter finish; more of the olive itself, fully expressed. The one that goes with everything.
Four ways to use it
- On torn bread with a pour of our EVOO and a pinch of flaky salt.
- Stirred through warm pasta with roasted tomatoes and a handful of capers.
- Spread on a lamb sandwich in place of mustard.
- On a cheese board beside aged graviera and a glass of xinomavro.
Provenance
- Olive source
- Kalamata region, Messinia
- Production
- Damouras Brothers, Trikorfo
- Method
- Stone-milled olives, extra virgin olive oil, wine vinegar, salt
- Keep
- Refrigerate after opening. Finish within four weeks of opening.
- Kalamata PDO
The mill — Damouras Brothers, Trikorfo — holds ISO 22000, ISO 9001, Bio Hellas, FDA, and Kosher. Those are mill certifications, not product marks. Quality page →
Free US shipping over $60. Returns accepted within 30 days, unopened and sealed. See our return policy.