These are the sort of Kalamata olives you’ll find on a Greek table without much fuss. They come from Laconia in the Peloponnese, where olive growing has been part of everyday life for generations.
The olives are handpicked and carefully sorted before they are packed. They’re firm, meaty and full of that deep olive flavour, with the natural bitterness and acidity that you expect from a good Kalamata.
We like them simply served in a little bowl alongside bread, feta and a few tomatoes, but they’re just as useful in the kitchen. Add them to a Greek salad, pasta, a slow-cooked stew or a homemade tapenade.
These olives are unpasteurised and raw fermented, so they haven’t been heat-treated.
Instead, they go through a fermentation process which helps develop their flavour and keeps their natural firm texture. It’s a more traditional way of preparing olives, and it’s one of the reasons these have a little more life and character than a standard pasteurised olive.
After opening, keep refrigerated and consume within 30 days.
| Nutrient | Per 5 olives (38g) |
|---|---|
| Energy | 88 kcal / 368 kJ |
| Fat | 6g |
| Carbohydrates | 5g |
| Fibre | 3g |
| Protein | 5g |
| Sodium | 53% DV |
Lactic acid is used as an acidity regulator in the brine. It helps keep the olives properly preserved and forms part of the fermentation process.
Helps with preservation: It lowers the pH of the brine, creating an acidic environment that helps keep unwanted bacteria at bay.
Part of fermentation: Lactic acid is also produced naturally by lactic acid bacteria as they ferment the sugars in the olives.
Adds to the flavour: It contributes to that slightly sharp, tangy note that works so well with Kalamata olives.
Helps with texture: It also helps the olives keep their firm texture rather than becoming too soft.
Please note: Because these are raw fermented, unpasteurised olives, you may notice a thin white yeast layer ("mother of yeast") on the surface after opening. This can naturally occur with live fermented products. Simply skim it off with a spoon before serving.
red authentic Florina pepper grilled on charcoal. Hand-peeled to preserve the aromas of the natural pepper.
Served as an appetiser, dip, spread on bread, in sauces, or as a side dish for meals. Ideal accompaniment for fish.
This product is made from organically grown grapes from the Papadakis family vineyards, without adding sugar, colourings, or preservatives.
