Details
Kalamata olives is one of the most popular variety of Greek olives due to the incisions that are made in the fruit to facilitate washing with water or brine, which proceeds rapidly owing to the low oleuropein content of the variety of the kalamata olive oil. Kalamata olives are immersed in wine vinegar for one or two days and are packed in fresh 6% or 8% brine with pieces of lemon and olive oil is added to form a surface film. These olives are highly rated for their flavor and kalamata is a protected designation of origin for olives as well.
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