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Kalamata olives
Organic
Greece
Kalamata olives, organically grown in the region around Molos Ethiotidas. The village is nested in the middle of the long and narrow valley between the Malian Gulf and the Kallidromo mountain. The olives are preserved in brine and they taste rich, crunchy, fruity and are full of flavour and aroma that are influenced by the region’s climate.
Use & preparation
Storage & shelf life
Unopened, the olives will keep at room temperature for about eighteen months. Once opened, store them in the refrigerator. To keep your olives fresh for several months after opening, transfer them to smaller containers and make sure they are completely covered in brine. If there isn't enough brine in the bag, you can make your own by adding around 4 % salt and 2 % olive oil to water. As long as the olives don't smell off or become very soft, they are safe for consumption.
| Nutrition table per 100g | |
|---|---|
| Energy | 945kJ/226kcal |
| Fat | 22.5 g |
| thereof saturated fatty acids | 2.8 g |
| Carbohydrates | 3.9 g |
| thereof sugar | 0.5 g |
| Protein | 1.8 g |
| Salt | 2 g |
Olives with stone* 90%, olive oil vergine* 6%, brine 4% (salt, water, lactic acid 5‰, vinegar 1.5%)
*from certified organic production
NIKOLAOS AGGELAINAS
FARMER FROM PLATANITIS, GREECE
We started in organic farming to earn extra income.
"My wife and I are actually hobby farmers. But we received our official certification as an organic farm in 2021. The process took 4 years," says Nikolaos Aggelainas. His two sons have now also joined the farming business. "Thanks to organic farming, we can guarantee that our products are perfectly safe to eat. But organic farming requires work. Still, I firmly believe that we need to increase the percentage of land used for organic farming."
