The Kalamata olive, a Greek cultivar, is cured with a natural fermentation process; leaving a crisp olive full of flavor; this process takes in excess of 12 months. Picked fully ripe at a purple / black color stage, the Kalamata produces a plump and fleshy olive and can be used in a range of dishes.
Kalamata Olives 3kg
Serve them on their own as a snack, mixed with sliced onions, halved Roma tomatoes and feta cheese to make a Greek salad and drizzled with Morgenster Extra Virgin Olive oil, pitted and mixed into bread dough to make an olive loaf, added to tomato-based chicken casseroles for added flavour, as an additional topping on your pizza, added to your favourite pasta sauce or as an extra dimension to potato salad. Kosher certified.