Traditional Kalamata olives, naturally fermented and finished in red wine vinegar. Each year the Kalamata olives are harvested between May and June. They undergo a natural fermentation process which takes at least six months to complete. Our traditional method of slow curing olives ensures the best quality and flavour.
Ingredients: Kalamata olives, water, salt, red wine vinegar.
Serving Instructions: Olives are best served at room temperature. Discard brine and marinate using our award-winning Extra Virgin Olive Oil. Enjoy the olives on their own, on a grazing platter or with antipasto. Our favourite recipes featuring Kalamata olives include Greek salads, penne puttanesca and Italian style wood oven pizzas.
If you feel your olives are on the fresh and bitter side you may have new season olives. Drizzle some EVOO over them to help balance the flavour.
Storage Instructions: Store in cool, dry place. Refrigerate once opened and reseal pouch after each use. Keep olives submerged in brine. Prolonged exposure to heat, light and air may affect quality. Olives are whole and contain pits.
Ingredients: Kalamata olives, water, salt, red wine vinegar.
Serving Instructions: Olives are best served at room temperature. Discard brine and marinate using our award-winning Extra Virgin Olive Oil. Enjoy the olives on their own, on a grazing platter or with antipasto. Our favourite recipes featuring Kalamata olives include Greek salads, penne puttanesca and Italian style wood oven pizzas.
If you feel your olives are on the fresh and bitter side you may have new season olives. Drizzle some EVOO over them to help balance the flavour.
Storage Instructions: Store in cool, dry place. Refrigerate once opened and reseal pouch after each use. Keep olives submerged in brine. Prolonged exposure to heat, light and air may affect quality. Olives are whole and contain pits.