The product
Olive Kalamata Jumbo intere
Black Kalamata olives from Greece
Code:
93280
Country of origin:
Greece
Weight:
3 kg jar
Minimum order:
1 piece
| Description | Kalamata olives, collected by hand in the Peloponnese Peninsula |
|---|---|
| Appearance | Vivid purple-black color, elongated shape and juicy pulp |
| Taste | Complex, intense and aromatic, sweet and savory; the pulp is firm and juicy at the same time |
| Curiosity | There are basically three types of olives in Greece: the round Conservolia olives (green and black) produced in the north and in the west of Greece; the large Halkidiki Olives (green and black) produced in the northern part of Greece and finally Kalamata olives (only black) produced in the southern part of Peloponnese Peninsula |
| Our selection | Kalamata olives are the most renowned greek olives; we have choosen the olives by Maniterra which are collected strictly by hand in Sparta area and selected directly by the farmers, without intermediaries |
| Suggestions | Delicious as aperitif, excellent in the classic Greek salad (horiatiki), prepared with olives, tomatoes, cucumber, onion and feta; perfect to give a different touch to pizza |
| Ingredients | Kalamata olives, salt, red wine vinegar, extra virgin olive oil |
|---|---|
| Weight | 3 kg jar |
| Packaging | Plastic jar |
| Storage Conditions (packaged products) | Keep in cool dry place away from sunlight |
| Country of origin of the primary ingredient | Greece |
| Nutrition Declaration | Energy: 1008 kJ / 241 kcal Fat: 25,1 g of which saturates: 3 g Carbohydrate: <1 g of which sugars: <0,5 g Protein: 1,7 g Salt: 5,4 g Typical value per 100 g |
The producer
Maniterra - Kalamata - Greece
Why we chose them
Maniterra is a family company, founded in 1990 in Kalamata, in Greece. It produces, selects and sells Greek olives, mainly Kalamata olives, but also
other varieties as Halkidiki, Conservolia, Giant and Dried Olives in different sizes and cuts: whole, pitted, sliced in half, various mix.
The company is located 10 km from Kalamata, in the southern part of the Peloponnese peninsula (an island since there is the Isthmus of Corinth
canal), about three and a half hours driving from Athens. We visited Maniterra few months ago: "we have about 30 years of experience in the industry
- told us Demie and Afroditi. Maniterra was among the first companies to propose the pitted olive, initially requested by the American market. Now
pitted olives represent about 90% of our business."
Maniterra is very careful in the selection of the olives: they used only Kalamata olives harvested by hand in the area of Sparta, working directly with
farmers selecting olives at the proper caliber and size, with no intermediaries. The processing is done in the factory in Maniterrra, where they work with
very little of light in order not to oxidize the olive.
Maniterra does not use Soda in the extraction of the bitterness from the Kalamata Olives, they use only water, a process that requires time and
patience.
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