Greek Kalamata Olives 1kg Vacuum-Sealed

Greek Kalamata Olives, Key in The Mediterranean Diet, Loaded with Important Nutrients and Antioxidants, No Preservatives, 1kg Vacuum-Sealed :  

When it comes to fine quality, traditional Greek cuisine, olives are a staple ingredient in the Mediterranean diet. Kalamata olives are large, purple olives grown and handpicked in both Kalamata, Messenia, and nearby Laconia. It is a Greek product of Protected Designation of Origin (P.D.O.). With their smooth, meaty texture they are a nutritious Mediterranean favourite that simply must have a place at your table!

Vacuum packed for freshness, this method of packaging increases product shelf life, protects the olives from external elements, and seals in all of those delicious flavours. With absolutely no chemical preservatives, their multitude of nutritional benefits are maintained in the most natural and effective way possible.

Kalamata olives are enjoyed around the world in salads, on pizzas, and as an accompaniment to many meat dishes. Packed full of a variety of antioxidant and anti-inflammatory nutrients, they also contain hydroxytyrosol which has been strongly linked to cancer and bone loss prevention. Their anti-inflammatory properties are highly beneficial for allergies and other inflammation-related health problems.

The sumptuous texture and slight bitterness of our Greek Kalamata olives make them an ideal addition to your daily meals. Incorporating this Greek specialty into your diet will not only give you the delicious taste experience of the Mediterranean but is a quick and easy way to provide your body with a variety of nutritional benefits.

Throw them into a traditional salad, add to a pasta dish or enjoy them on their own as a snack...Kalamata olives are one healthy Greek treat that will never go out of style.

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.