Kalamata olives are prized the world over. Although it is the black olive that puts Kalamata on the map, we think you should also go green!
Green olives are somewhat misunderstood. Many people believe Kalamata olives are black and that green olives are a different type of olive. However, green olives are simply picked before they are fully ripe. That doesn’t make them any less worthy! On the contrary – harvesting olives early ensures a firmer olive with a tangier flavor, required for some recipes (and cocktails!), but also a higher polyphenol content.
Polyphenols are a group of natural compounds that are found in a wide range of plant-based foods, including olives. They are known for their antioxidant and anti-inflammatory properties. In olives, the polyphenols are mainly found in the skin, flesh, and pit of the fruit, and the amount of polyphenols varies depending on the stage of ripeness, the processing method, and the storage conditions.
We know you’ll love these exceptional green Kalamata olives – enjoy them on their own, in salads, on charcuterie boards, sauces, seafood or pasta dishes. Great with cocktails, Martinis but especially ouzo and raki, of course!