• Kalamata Olives from Greece. The famous variety : Kalamon !!! 800gr (2 Vacuum-sealed Plastic Bags of 400gr each).
• Greek product of Protected Designation of Origin (P.D.O.). New harvest !!.
• The company applies system management of food safety by ISO 22000:2005 of International Organization for Standardization.
• Traditional natural flavor basic on Mediterranean Diet.
• Rich content of polyphenoles, high tional value. Suitable for Vegetarians..

Product description ------------------- Simolive, Greek Kalamata Olives, 800gr, (2 Vacuum-sealed Plastic Bags of 400gr each): Kalamon olives are produced mainly in Greece. This type of olive is considered as a superior variety of edible olives which thrives in an arid environment with dry and low moisture soil in order the fruits to grow. The Kalamon fruits usually ripen during mid-November to early January which is the late fall to midwinter. The Kalamon or Kalamata olives are widely used in cooking and as an ingredient in a wide variety of Mediterranean dishes. The Kalamon with its distinct superior taste and quality is one of the widely exported Greek produce. The Kalamon olives are one of the top exported food items from Greece all over the world. Kalamon or Kalamata olives are suitable in many food dishes. This type of olive is the common table olive that most people around the world are fond of.The Kalamon olives exude a salty and tangy taste that could give a nice kick to any food dishes. The Kalamon olives are included in some sandwiches, pizzas, rice dishes and small portioned tapas. Note that the Kalamon olives exude a rich color as well as distinct flavor this could some spark in salad dishes and rich rice meals. The main ingredients of the olive are: water, oil, sugars, proteins, s, minerals, etc. Olives have 10 times more antioxidants than olive oil. They contain significant as of A and E, which together contribute to the good of the skin. It is rich in phenolic compounds, that help for the proper functioning of our body, and trace elements such as iron, phosphorus, calcium and potassium. Decreasing saltiness from olives : soak them for 2 hours in a of fresh water. Then replace the water with clean water, and let them soak for two hours more. Ingredients ----------- Kalamata Olives Sunflower oil Vinegar Directions ---------- Decreasing saltiness from olives : soak them for 2 hours in a of fresh water. Then replace the water with clean water, and let them soak for two hours more. Reserved up to 20 days after opening in fridge, if placed in a liquid mixture of vegetable oil and vinegar, retaining its excellent taste and high tional value.