ORGANIC Kalamata Olives

Vita Verde Kalamata olives come from the Sparta region of Laconia in the south of the Peloponnese peninsula. They are harvested in December and January when the olives are black. Due to the late harvest and long ripening period, the olives are particularly aromatic.

Kalamata olives are often grown and processed in the traditional way. They are harvested by hand and can be preserved in either brine or oil to develop their characteristic flavour.

Long ripening for aromatic fruit

The Greek variety Kalamata is considered the queen of table olives. It takes its name from the city of Kalamata on the Peloponnese peninsula. The olive is plump, fleshy, fruity and firm to the bite. The flavour is intense and spicy. The almond-shaped fruit, which is intense dark red to dark purple in colour, is preserved in organic olive oil and seasoned with a little salt, garlic, oregano and bay leaf. The natural ingredients are used for preservation. The olives are of raw food quality.

Olive trees grow in a Mediterranean climate

Kalamata olive trees prefer a Mediterranean climate with mild winters and dry, hot summers. The trees need well-drained soil and plenty of sunlight. In spring the olive trees produce small, inconspicuous flowers. The olives finally ripen in autumn. As they ripen, their colour changes from green to purple to black. The fruit develops its characteristic flavour. The olives are carefully picked by hand to preserve the quality of the fruit.

Gentle processing and original taste

Basile Teberekides, founder of Vita Verde Naturkost, is committed to controlled organic cultivation in Greece. Some 30 years ago, he set up a cooperative of farmers there. The company cultivates its natural olive groves in the highlands of the Peloponnese together with this farmers' cooperative. Together they produce organic, sustainable and raw food quality olive oil, olives and various types of pesto. The company, based in Cologne, Germany, is committed to the highest organic quality, gentle processing and original flavours.

Kalamata olives can be eaten by themselves. They can be eaten as a snack for the whole family or as an ingredient for starters and antipasti platters, also in combination with other olives, cheese, nuts and bread. They harmonise perfectly with feta, tomatoes and rocket.

Kalamata olives enhance green salads, pasta salads or Mediterranean salads. The aromatic fruit is perfect with pasta dishes. They also enhance sauces and dips and can be used as a base for tapenade or as a spread. Olives add a spicy note to pizzas and tarte flambée. They can also be used in sandwiches and wraps.

Tip: Have you run out of olives? You can use the remaining aromatic organic olive oil to make salad dressings or to pickle vegetables.