The Kalamata olive is a large, dark purple olive with a smooth, meaty texture named after the city of Kalamata in the southern Peloponnese, Greece. Often used as table olives, they are usually preserved in wine vinegar or olive oil.
Ready to use. May contain stones.
Olives, water, salt, vinegar, sunflower oil, potassium sorbate. Kalamata olives brine vinegar extra virgin olive oil acidity corredor lactic acid. APPEARANCE elongated shape-colour ranges from all shades of black to all shades of deep purple, depending on the area and the crop AROMA the acceptable characteristic odour of natural olives FLAVOUR strong flavour, crunchy.
Pack Size: 2kg
Storage: Dry
Origin: Greece