Greek Assorted Olives. Mixed Kalamata (40%) and Green Chalkidiki Olives (60%). Key in The Mediterranean Diet, Loaded with Important Nutrients and Antioxidants, No Preservatives. Drained Weight 1kg Vacuum-Sealed :  

Kalamon olives are produced mainly in Greece. This type of olive is considered as a superior variety of edible olives that thrive in an arid environment with dry and low moisture soil in order for the fruits to grow. The Kalamon fruits usually ripen from mid-November to early January which is the late fall to midwinter. The Kalamon or Kalamata olives are widely used in cooking and as an ingredient in a wide variety of Mediterranean dishes. The Kalamon with its distinct superior taste and quality is one of the widely exported Greek produce. The Kalamon olives are one of the tops exported food items from Greece all over the world.

Green Olives from Chalkidiki is a Greek product of Protected Designation of Origin (P.D.O.). Our olives come from Halkidiki, a prefecture of Northern Greece, with excellent climatic conditions, under the rich Greek sun, near the sea in fertile soil. In this region, olive trees are being cultivated for centuries. Also used for oil production. Chalkidiki Olives are large pale green Greek olives in an oval shape and commonly harvested while it is still young. Usually processed through brine curing which has a firmer meat texture that can provide a full soft flavor with a little tartness and a bit peppery in taste. Often referred to as Chalkidiki, the Halkidiki Olives grows exclusively in Greece in the Halkidiki region which is adjacent to Mount Athos.

Note that the Kalamon olives exude a rich color as well as distinct flavor this could some spark in salad dishes and rich rice meals. The main ingredients of the olive flesh are: water, oil, sugars, proteins, organic acids, minerals, etc. Olives have 10 times more antioxidants than olive oil. They contain significant amounts of vitamins A and E, which together contribute to the good health of the skin.

Reserved up to 30 days after opening in the fridge, if placed in a liquid mixture of olive oil and vinegar, retaining its excellent taste and high nutritional value. Decreasing saltiness from olives : soak them for 2 hours in a bowl of freshwater. Then replace the water with clean water, and let them soak for two hours more.