{"product_id":"kalamata-oliven-in-meersalzlake","title":"Kalamata olives in sea salt brine","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eKalamata olives in sea salt brine, purple Greek olives from the Peloponnese\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGreece’s best-known olive variety from the Messenia region on the Peloponnese. With stone, robust and fruity and with the typical almond shape, in a mild sea salt brine. From Deligreece. Drained weight 350 g.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for Greek farmer’s salad (choriatiki), pasta puttanesca, pizza and tapenade. A companion to feta, bread, wine and mezze. It refines stews, braises and salad dressings.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e the olives contain stones. Once opened, store in the fridge and always keep covered with brine, then they keep for about two to three weeks.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe idea: Greek farmer’s salad\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCut 4 tomatoes into chunks, slice 1 cucumber, ring 1 red onion, strip 1 green pepper and cube 200 g of feta block. Add 100 g Kalamata olives with stone. Dress with 4 tbsp olive oil, 1 tbsp red wine vinegar, oregano, salt and pepper.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003ePurple Kalamata olives with stone\u003c\/li\u003e\n\u003cli\u003eFrom Messenia on the Peloponnese, by Deligreece\u003c\/li\u003e\n\u003cli\u003eRobust and fruity in a mild sea salt brine\u003c\/li\u003e\n\u003cli\u003eVersatile for farmer’s salad, pasta and mezze\u003c\/li\u003e\n\u003cli\u003eDrained weight 350 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eFor Greek cooking: \u003ca href=\"\/en\/products\/griechische-pyramidensalzflocken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGreek pyramid salt flakes\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gyros-gewurz\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGyros Spice\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/grilled-aubergine-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGrilled Aubergine\u003c\/strong\u003e\u003c\/a\u003e and \u003ca href=\"\/en\/products\/grilled-zucchini-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGrilled Zucchini\u003c\/strong\u003e\u003c\/a\u003e. For Mediterranean pasta sauces: \u003ca href=\"\/en\/products\/gelbflossen-thunfisch-in-olivenol-premium-qualitat\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eyellowfin tuna in olive oil\u003c\/strong\u003e\u003c\/a\u003e. A salt counterpart: \u003ca href=\"\/en\/products\/fleur-de-sel-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efleur de sel\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently asked questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhy are Kalamata olives purple?\u003c\/strong\u003e\u003cbr\u003eThe colour comes from harvesting fully ripe olives late. The longer the fruit ripens on the tree, the darker and more intense the flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo the olives have stones?\u003c\/strong\u003e\u003cbr\u003eYes, Kalamata olives are traditionally sold with the stone, which preserves the full aroma. For tapenade, simply pit them with an olive pitter.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long do they keep once opened?\u003c\/strong\u003e\u003cbr\u003eAbout 2 to 3 weeks in the fridge, always kept covered with brine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo the olives contain allergens?\u003c\/strong\u003e\u003cbr\u003eThey may contain traces of almonds and milk. If you have allergies, please check the label.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"Why are Kalamata olives purple?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The colour comes from harvesting fully ripe olives late. The longer the fruit ripens on the tree, the darker and more intense the flavour.\"}},{\"@type\":\"Question\",\"name\":\"Do Kalamata olives have stones?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, Kalamata olives are traditionally sold with the stone, which preserves the full aroma. For tapenade, simply pit them with an olive pitter.\"}},{\"@type\":\"Question\",\"name\":\"How long do Kalamata olives keep once opened?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"About 2 to 3 weeks in the fridge, always kept covered with brine.\"}},{\"@type\":\"Question\",\"name\":\"Do Kalamata olives contain allergens?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"They may contain traces of almonds and milk. If you have allergies, please check the label.\"}}]}\u003c\/script\u003e","brand":"Deligreece","offers":[{"title":"Default Title","offer_id":50564610982154,"sku":"23062","price":6.79,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/23062_kalamata-oliven_mit-stein_1-466694.jpg?v=1736342312","url":"https:\/\/altesgewuerzamt.live\/en\/products\/kalamata-oliven-in-meersalzlake","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}