Kalamata olives are the fruity crop of the tree Olea europaea var. ceraticarpa cultivated since the ancient years in the region of Monemvasia and all around the Southern Peloponnese peninsula. They have a distinct shape and taste.

Kalamata olives are hand picked at peak ripeness from October to December when they reach a deep purple, brown-black colour.

Curing in brine and wine vinegar gives Kalamata olives their typical robust sweet and sour slightly salty flavor bursting with Mediterranean aroma.

Essential in Greek salads and all kinds of salads, Kalamata olives are also perfect as appetizers raw or cooked in various dishes of the Mediterranean diet.

 

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