These Kalamata Olives are marinated in a Balsamic brine
You can add these Greek olives to a variety of Mediterranean recipes, including pastas, salads, and sauces.
Enjoy the distinct taste of Kalamata olives on a charcuterie board with high quality prosciutto and Spanish chorizo.
Ranging from black to dark purple in color, these deep purple, almond-shaped table olives are firm, robust in flavor, tender, and "sweet." A must-have for Greek salads and appetizer platters. Named after the city of Kalamata in the Peloponnese peninsula, these kalamatas are hand-selected and gently cured in a sweet wine vinegar brine to develop their full taste. Their delectable brine is prepared with genuine wine vinegar, sea salt, and a touch of grape must for sweetness.
A source of natural antioxidants with a high amount of monounsaturated fat, black olives (as well as olive oil) can have significant health benefits. The brine makes a wonderful foundation for vinaigrette. Salads, soups, stews, and pasta sauces all benefit from the addition of this dressing. Alternatively, finely chop this type of olive for use in aromatic vinaigrettes and other staples of Greek cuisine.
Kalamata olives, water, red wine vinegar, sea salt, grape must
Product of Greece