Kalamata Olives
Traditional greek-style Kalamata olives naturally fermented for over six months and finished in red wine vinegar. Our traditional method of slow curing olives ensures the best quality and flavour without artificial ingredients or additives.
Kalamata olives, water, salt, red wine vinegar. Olives are whole and contain pits.
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Best served at room temperature and marinated with Extra Virgin Olive Oil. Enjoy olives on their own, on a grazing platter or with antipasto. Our favourite recipes include Greek salads, penne puttanesca and Italian style wood oven pizzas.
Storage: Store in cool and 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. 2-year shelf life.