Kalamon (kalamata, kalamatas) is the most popular Greek olive and one of the best types of table olives in the world.
Glossy black in appearance and almond-shaped in shape, Kalamata black olives are grown in the Southern Peloponnese near the city of Kalamata, and are harvested from mid-October to mid-December, when the ripe fruits are already starting to dry.
Any olives, if you try them directly from the tree, taste very bitter – that’s why they are prepared in a special way. For Calamon olives, the most traditional and longest cooking method is used – soaking in water for a long time (up to 7 months).
The most important thing is that no technology is used to speed up this natural process. Moreover, after soaking, olives are not pasteurized, as pasteurization destroys useful nutrients.
As a result, olives are kept as useful as nature created them. It is not preservatives that preserve the taste and useful substances for a long time, but water with sea salt, fresh lemon juice and extra-class olive oils used in the cooking process.
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