The Kalamata olive is large and purple with a smooth, meaty texture named after the city of Kalamata in the southern Peloponnese, Greece. They cannot be harvested green and must be hand-picked in order to avoid bruising. From Israel come these superb Kalamata olives in a perfectly seasoned natural brine. A mouthwatering taste of sunshine.
Tips: especially good on pizza and in salads.
Make: Saba Habib