5KG KALAMATA OLIVES SIZE GIANTS (141-160) PIECES / KGR
Product of high nutritional value
Traditional kalamata olives size:size extra large (141-160) pieces / kgr
Traditional olives from Kalamata
A product of high nutritional value, they are crunchy with a rich aroma and they lose their bitterness with constant changes of water. They are preserved in a bit of salt, olive oil and vinegar made from red wine. They are an ideal source of vitamin A and E, calcium, phosphorus, iron, magnesium, and sodium.
Edible Kalamata olives are the best variety of black table olives in the world and is a source of energy and longevity and has the Highest antioxidant action.
The olive has 10 times more antioxidants than olive oil. All olives are not the same. Each olive variety differs not only in taste but also in calories and nutrients (particularly in the amount and antioxidant action).
The brine in which olives are placed to lose their bitterness is a good source of polyphenols. Therefore, we do not throw it away. Use it for marinades, as broth to cook meat or as vinaigrette in salads.
The calories are calculated at 212 per 100 g. of pitted olives (20 large or 30 small olives), according to the Laboratory of Chemistry - Biochemistry - Physical Chemistry of Food of Charokopeio University.
** How do you benefit from antioxidants?
The antioxidants are a group of chemical compounds that protect cells and body tissues from free radicals, which cause their destruction, and which are responsible for many diseases that have to do with decay (skin aging, multiple sclerosis, cancer, etc.). Therefore, the strong antioxidant action olives have contributes to:
• good brain function.
• the prevention of certain cancers.
• the prevention of cardiovascular diseases.
• the strengthening of the immune system.
Kalamata olives (scientific name Olea europaea var. Ceraticarpa) are grown exclusively in the regions of Messinia characterized by mild winters and cool summers in plains or sloping clayey soil to stony non-irrigated fields.
Kalamata olives have their roots in Messinia from where it spread to other parts of Greece. We apply irrevocably qualitative criteria as the collection of olives is done by hand, at full maturity when the fruit color is black, and the fruits are healthy, without bumps and other defects. The rich olive flesh, with a small core, and the characteristic flavor, make it one of the best delicacies of Kalamata.
They go well with gourmet dishes, salads, pasta, oily foods, legumes, a variety of cheese, meat, fish, and are present in any dish of Mediterranean cuisine.
Extra Large (201-230)