The black gold of Greece.
Kalamata olives are found only on the Peloponnese peninsula in southern Greece and have played a role in human nutrition for thousands of years.
The Kalamata olive is recognized for its incomparable taste and firmness. It differs from the others by its generosity in flesh, aubergine colour as well as its strength of character.
As an aperitif, all you need do is drain the olives to remove the salt from the brine, then place them on the table directly in a pretty pot.
Store in the fridge and consume within the recommended expiration date.
After months of trying differents cheeses, cold cuts, wines, sweets, you are officialy a Cheese Master!
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