Kalamata olives violet, pitted in brine

Kalamata' olives are characterized by their aromatic flavor and their multi-colored skin. The color intensity of the olives varies depending on their exposure to the sun and the place where they grow on the olive tree. Skin colors may range from dark pink, purple to brown or ebony. The olives are cultivated with tender care by small peasant farmers in mountainous areas of Southern Peloponnese (Greece) and are manually harvested. They are then pitted and traditionally pickled in brine.

Ingredients
olives* (olives*, sea salt), water, wine vinegar*
* = ingredients from organic farming
** = from biodynamic agriculture

Usage
ideal for antipasti, with salads or as tapa served with wine - as well as for noodle dishes and sauces, as pizza topping or for bread baking.

Additional information, nutritional values, vitamins & minerals, allergens

Additional information

Preparation
The olives are manually picked. Harvest-fresh olives are very bitter and inedible. Therefore, the olives are stored in water and sea salt for several months in great, big barrels in order to remove their bitter substances. For dark olives, the de-bittering process takes longer than for green olives. Finally, the olives are filled in glass jars in a brine with water, wine vinegar and sea salt. For preservation, the olives are heated.

Produced in
Greece

Country of origin
greek agriculture

Origin of the main ingredients
Greece

Quality
EU Bio-Logo

Storage advice
After opening store jar in a cool place and use up as soon as possible. Keep olives covered with brine.

Legal name of the food product
Kalamata olives without pit in brine

Nutritional values

referred to 100g

Calorific value		1043 kJ / 253 kcal
Fat		26,00 g
of which saturates		3,20 g
Carbohydrates		1,78 g
Sugar		< 0,50 g
Dietary fiber		2,7 g
Protein		1,40 g
Salt		2,208 g

Allergens

Eggs and products thereof		not contained
Peanuts and products thereof		not contained
Fish and products thereof		not contained
Cereals containing gluten or cereal products		not contained
Crustaceans and products thereof		not contained
Milk and products thereof including lactose		not contained
Lupins and products thereof		not contained
Nuts and products thereof		not contained
Celery and products thereof		not contained
Mustard and products thereof		not contained
Sesame seeds and products thereof		not contained
Soy and products thereof		not contained
Sulfur dioxide or sulfites (more than 10mg/kg or 10 mg/l SO2)		no
Molluscs and products thereof		not contained

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Recipies with Kalamata olives violet, pitted in brine

FAQ

FAQ about Kalamata olives violet, pitted in brine

How are Rapunzel olives preserved?

Olives that are preserved in oil do not need to be pasteurised, they are of raw food quality The Greek oiled and herb marinated Rapunzel olives are also not pasteurised and retain their high raw food quality due to the gentle processing. They are available as green, black or mixed olives The oiled olives from the Turkey Project are produced according to traditional Turkish fermentation methods and pasteurised to increase shelf life. Rapunzel olives in jars, which are preserved in brine, are pasteurised.

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