Kalamata Black Olives — Whole
The Kalamata olive is not bred for oil. It is bred for the table — for eating whole, with bread and salt and company. This is that olive. Grown in the groves around Messinia, cured in brine, packed whole in the jar. Nothing added. Nothing taken away.
Deep purple-black, with a firm bite that gives way to a briny, fruity centre. The flesh pulls cleanly off the pit. The flavour stays. These are the olives that appear at the start of a Greek meal and remain until the end.
Ingredients
Kalamata whole olives, brine (water, salt), citric acid.
Allergens: None. Suitable for vegan and kosher diets.
How it tastes
Briny and fruity, with the deep purple-black flesh of a fully ripe Kalamata. Firm enough to hold their shape on a board. Flavourful enough to eat on their own. The olive that made Kalamata famous.
Four ways to use it
- On a board with good cheese, bread, and the EVOO for dipping.
- Pitted and tossed through a simple pasta with garlic and olive oil.
- Alongside grilled fish or roasted lamb.
- Eaten as they come, straight from the jar, as a Greek family would.
Provenance
- Olive source
- Kalamata region, Messinia
- Production
- Damouras Brothers, Trikorfo
- Method
- Whole Kalamata olives, brine-cured
- Keep
- Refrigerate after opening. Keep submerged in brine. Finish within four weeks.
- Kalamata PDO
- ISO 22000
- ISO 9001
- Bio Hellas
- FDA
- Kosher
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