Cultivation and processing of Kalamata olives
The Kalamata olives for our olive products grow on certified organic trees in Greece.
The harvest is done by gentle manual labour. The olives are then packed into crates and taken to the processing plants.
In the processing plants, the olives are sorted by type and size, transported via conveyors to be washed and then stored in large tanks with brine.
In these tanks, the Kalamata olives ferment for about six months.
Greek olives and the brine
The traditional processing of olives was done by hand. The olives, sometimes harvested by the thousands, were washed, cleaned, individually scored, optionally pitted and finally pickled. By pickling the olives in brine, they lose a large part of their natural bitterness. This is the only way they are edible at all. The natural taste of an unprocessed olive is primarily characterised by an incomparably intense bitterness.
Important: The bitterness of the olive is nevertheless an important indication of its richness in ingredients. It is precisely the phenols and polyphenols that promote health and digestion that taste bitter. When pickling olives, it is important to balance their flavour characteristics and thus bring out the diversity of the other natural flavours.
Greek olives — What does OEL offer?
Our Greek olives under the name OELIVEN, together with the OELPASTE, were the first addition to OEL’s products since its foundation. The flavourful interplay, consisting of a slightly salty note, pleasantly bitter nuances and a fine spiciness, makes these olives a versatile companion.
They are excellent for refining all kinds of dishes. In any case, Greek olives of the Kalamata variety are the must-have for the Greek farmer’s salad.
A little side note: Our Greek olives are particularly cooperative when they meet our OEL. The two share an intimate friendship. From the tree to the plate, so to speak.
Greek olives — the ubiquitous ingredient
Olives are one of the basics of Greek cuisine. They can be found next to olive oil and bread on every dining table. Olives are the small, inconspicuous ingredient that makes a big difference.
No Greek farmer’s salad without feta and olives, no tzatziki without an olive topping. Whereby especially in these dishes the Kalamata olive is obligatory.
This is certainly also due to the fact that the natural bitter substances of olives promote digestion, stimulate the appetite and boost the metabolism. So they are excellent as a culinary introduction to a rich menu or as a little digestive aid during the meal.
Alles perfekt, schnelle Lieferung, plastikfreie Verpackung