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Peloponnese
Vegan
Product Description
Whole Kalamata olives from the Peloponnese, for salads, meze, and baking
Lucius Kalamata olives are whole olives of the Kalamon variety, grown in the southern Peloponnese around Kalamata, the area that gives the olive its name. They are cured in brine and packed with three ingredients only: olives, water, and salt. Each 250g pouch is vacuum-sealed, so the olives travel and keep without a jar.
Kalamon olives are almond-shaped and pointed at one end, with deep purple-brown skin. The flesh is thick, firm, and tender. The taste is fruity and gently winey, and the salt of the brine is noticeable without dominating.
A pouch covers about eight servings as an aperitivo, or a week of salads for two. Unopened, it keeps in the pantry, so it is there for an ordinary weekday as much as for guests. If you buy them often, the pack of six pouches costs less per pouch.
How to use it
In a Greek salad, with tomato, cucumber, red onion and a slab of feta
On a Greek meze plate, with a drizzle of extra virgin olive oil and a pinch of dried oregano
Baked: pressed into focaccia or bread dough, or added to tomato sauces and oven-baked fish in the last minutes
Pitted by hand: press each olive with the flat of a knife and the stone slips out, ready for pasta or a spread
Nutritional Components
Three ingredients: olives, water, salt
Whole Kalamon olives cured in brine. The composition below is the label of this pouch.
What makes it specific
Variety: Kalamon, the Greek table olive grown around Kalamata in the Peloponnese.
Ingredients: olives, water, salt.
Fat profile: high in unsaturated fat. Of 27.8g of fat per 100g, 3.2g are saturates.
Format: whole olives with the stone, in a vacuum-sealed 250g pouch.
Nutritional values per 100g
Energy: 1,157 kJ / 281 kcal
Fat: 27.8g — of which saturates: 3.2g
Carbohydrate: 4.1g — of which sugars: 3.9g
Fibre: 0.1g
Protein: 1.6g
Salt: 3.0g
Ingredients
Kalamon variety olives, water, salt.
A plant-only recipe of olives, water and salt, suitable for a vegan diet.
Useful Information
Storage guide: keeping the olives at their best
The vacuum keeps the olives in their brine without air, which is why the pouch keeps at room temperature until it is opened.
How to store it correctly
Unopened: in a cool, dry place, away from direct light.
Once opened: move the olives and their liquid to a glass jar or a closed container and keep them in the fridge.
Serving: take them out of the fridge a few minutes before serving, the flavour is fuller at room temperature.
Freshness timeline
Unopened: best before 2 years from the date of production, see the date on the pouch.
Opened, in the fridge: consume within a few days.
Product details
Format: vacuum-sealed pouch, whole olives with the stone
Store owner replied:
Hi Ray, we are happy you are enjoying the olives. If you feel they are too bitter, you can consider leaving them in water with less salt for a couple of days. They will indeed match your taste!
Greek Flavours Team
