YUNUS Naturale Kalamon Pitted Olives pitted. 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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