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Traditional Kalamata Olives

Posted by elmoute 06/06/2018 0 COMMENTS NUTRITIONAL VALUE,

Traditional  Kalamata Olives

 


The olives are gift of the gods to the people and depending on their size,
( 6 small or 3 large olives) give 45 calories, and they correspond to a teaspoon of olive oil. They are also a good source of monounsaturated fatty acids.
The olives of Kalamata are rich in nutrients, and are fighting against with the extra virgin olive oil. They contain significant amounts of vitamin A and carotenoids and in small quantities vitamins B1, B6 and B12. Black olives are richer in total tocopherols in relation to green and they are the only ones that contain beta-tocopherols and alpha-tocotrienols. The minerals of the olives are potassium, calcium, phosphorus, iron and magnesium, while those kept in brine contain large amounts of sodium.

Olives because of Vitamin A help the body in the development and reproduction, vision, skin, and they have antitumor activity, while the tocopherols, that they have, are known for their antioxidant properties and also their antitumor activity. They have also 
monounsaturated fatty acids that enhance the function of the cardio-respiratory system and protect us against cardiovascular disease.
The Kalamata olives are the best variety of black table olives in the world. They are an authentic Greek product and a source of energy and longevity-rich olive flesh with small seeds and distinctive flavor they make a dish that you do not want to be missing now from your table.

 

 

They are collected during the months of November - December of the Kalamata region. Due to its geographical position and the geophysical conditions (sunshine 3000 hours per year), the olives are  ripen on the tree with the sun to nourish, and the breeze of the sea that  crosses them, creating a microclimate which helps them grow, so the small lot allows each producer to groom the trees of. The collection of olives, is made with traditional methods (with hands olive to olive not to be injured) the screening is done by the hand, also the olives are put in the water in order not to get the bitterness, and then they are stored in a red wine, olive oil and a little salt, we do not use any preservatives, we follow 100% natural process, to export a product of high nutritional value.


The consumption of olives is almost on a daily basis, ideally are used in cooking (pasta) and salads (rustic etc) and greens, pizza and greasy, we usually consume them with a variety of cheeses, legumes, sardines or also tapenade with bread, toast or crackers.