Smoked Kalamata Olives

Description

Naturally, the Kalamata olive has a subtle smokey flavour. Our aim is to enhance this attribute and bring it to the forefront of the palate. Well balanced and not too overpowering, smoked Kalamata olives are often featured as the main attraction as part of an entree, antipasto or pre-dinner drinks. Paired with cheese (Pecorino is our favourite), prosciutto and a full-bodied red wine.

Recently featured at The Intercontinental Adelaide, was an impressive entree featuring Kangaroo Island Smoked Olives, Fig & fennel bread with The Figgery sticky fig syrup, Sour dough featuring Emu Ridge distilled eucalyptus butter, paired with Hazyblur Blanc de Noris.

Ingredients: Kalamata olives, water, salt, red wine vinegar, wood smoke, emulsifier, food acid and olive oil.

Serving Instructions: Depending on how smokey you like your olives, we suggest serving under a drizzle of Extra Virgin Olive Oil for those who are first-time feasters. Enjoy the olives on their own or serve with a selection of cheeses, crusty bread and extra virgin olive oil. Olives best served at room temperature.

If you feel your olives are on the fresh and bitter side you may have new season olives. Drizzle some EVOO over them to help balance the flavour.

Storage Instructions: Store in cool, 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. Olives are whole and contain pits.

For food-service sizes, check out our Bulk Smoked Kalamata Olives.