Traditional Kalamata Olives with Pits 200g

Traditional pitted Kalamata olives in oil 200g

A product of high nutritional value, crunchy with a rich aroma, losing its bitterness with continuous water exchange. They are preserved in a little salt, olive oil, and red wine vinegar. They are an ideal source of vitamins A and E, calcium, phosphorus, iron, magnesium, and sodium.

Edible Kalamata olives are the best variety of black table olives in the world, they are a source of energy and longevity, and have the highest antioxidant activity.

The olive contains 10 times more antioxidants than olive oil.

Not all olives are the same. Each olive variety differs not only in taste, but also in calories and nutrients (especially the quantity and antioxidant activity).

A good source of polyphenols is the brine in which the olives are placed to lose their bitterness. Therefore, we do not throw it away. Use it for marinades, as broth for cooking meat, or as vinaigrette in salads.

Calories are calculated at 212 per 100g of pitted olives (20 large or 30 small olives), according to the Laboratory of Chemistry - Biochemistry - Physical Chemistry of Food at Harokopio University.

How do you benefit from antioxidants?

Antioxidants are a group of chemical compounds that protect the body's cells and tissues from free radicals, which cause their destruction and are responsible for many diseases related to decomposition (skin aging, multiple sclerosis, cancer, etc.). Therefore, olives with strong antioxidant activity contribute to:

• good brain function.
• prevention of certain cancers.
• prevention of cardiovascular diseases.
• strengthening the immune system.

Kalamata olives (scientific name Olea europaea var. Ceraticarpa) are grown exclusively in the Messenia regions characterized by mild winters and cool summers on plains or on sloping clay soils to stony non-irrigated fields.

Kalamata olives have their roots in Messenia, from where they spread to other parts of Greece. We irrevocably apply quality criteria, as the olives are harvested by hand, at full maturity, when the fruit color is black, and the fruits are healthy, without bumps or other defects. The rich pulp of the olive, with a small pit and characteristic taste, makes it one of the best delicacies of Kalamata.

They pair well with gourmet dishes, salads, pasta, oily dishes, legumes, various cheeses, meats, fish, and are present in every dish of Mediterranean cuisine.

Ingredients: Kalamata olives with pit, water, salt, vinegar, extra virgin olive oil.