The Kalamata olive, a Greek cultivar, is cured with a natural fermentation process; leaving a crisp olive full of natural flavours; this process demands patience as it takes 12 to 14 months Picked fully ripe at a black colour stage, the Kalamata produces a plump and juicy olive.
Warning: Last items in stock!
|Tasting Note||The Kalamata is the most popular table olive with a rich, fruity and intense olive flavour.|
|Region & Altitude||Somerset West , 50m - 235m|
|Cultivar(s)||Kalamata olives, a Greek variety regarded as the best table olive in the world.|
|Production Method||Natural fermentation in brine for 12 to 14 months.|
|Serving Suggestion||On their own as a snack, mixed with sliced onions, halved Roma tomatoes and feta cheese to make a Greek salad and drizzled with Morgenster Extra Virgin Olive oil, pitted and mixed into bread dough to make an olive loaf, added to tomato based chicken casseroles for added flavour, as an additional topping on your pizza, added to your favourite pasta sauce or as an extra dimension to potato salad. Kosher certified.|