CHARACTERISTICS: The Kalamata olives are plump, show a dark purple color and have an almond shape. Following processing, the polyphenol level remains high, which translate in a light bitter taste.
INGREDIENTS: Kalamata olives, brine, extra virgin green olive oil.
USE: Huge and fleshy, these olives are very popular as an appetizer. Garnished with some cumin, lemon and garlic, they are fantastic in any antipasto. Pitted, they may be used in a fresh pasta dish, on a pizza, as a tapenade, in salads, in a slow cooked meal, etc.
La Belle Excuse