Kalamata Olives
The Kalamata olive is a large purple olive with a smooth, meaty texture named after the city of Kalamata . Often used as table olives, they are usually preserved in wine vinegar or olive oil. Kalamon olives are one of the best table varieties, adapted to the microclimate and soil of Peloponnese, Greece a region where the main cultivation lies. The skin of the ripe fruit acquires a deep black color. Maturation takes place in November and can be extended when there is overproduction.
Green olives Halkidiki
Halkidiki green olives are large pale green Greek olives in oval shape and commonly harvested while it is still young. Usually processed through brine curing which has a firmer meat texture that can provide a full soft flavor with a little tartness and a bit peppery in taste. Often referred to as Halkidiki, the Halkidiki Olives grows exclusively in Greece in the Halkidiki region which is adjacent to Mount Athos. This variety produces cylinder-cone shaped fruit bearing nipple. The color of the skin of the fruit changes gradually along with the progress of maturation from bright green to green-yellow, straw yellow, rosy and finally faded red-black, but never black.
Amfissa Natural Olives
The olives from Amfissa are amongst the most widespread table olives in Greece. They look like the Spanish variety Manzanilla. Amfissis olives are cultivated almost exclusively in central Greece but they can be found in other areas as well. The shape of the olive is round to oval and the flesh is solid but relatively deficient in fat and fermentable ingredients. The olive skin is thin and flexible and it gradually changes color from green to rose, violet red, purple and finally black in ripening. It ripens from mid November to end December.
Confit (Oxidized) Olives
Black oxidized olives are olives that have been artificially colored black. Historically the state of California was that first which started producing artificially blackened olives in the early of twentieth century. Some notable characteristics are low consistency of salt and oil .The absence of flavor and aromatic characteristics. They are offered to the consumers in cans that have been sterilized and therefore considered healthy safe.
Olive Paste
Kalamata/Green olive paste is a unique combination of Kalamata/Green Olives and wild herbs. Use a spread or dip with crackers. Mix it with olive oil to make a salad dressing or create sauces for pasta, risotto, or stews
