Kala­ma­ta OELives 500 g

12,50

The 500 g jar fil­led with cer­ti­fied orga­nic Kala­ma­ta olives. Refi­ned with nati­ve self-made cer­ti­fied orga­nic Koron­ei­ki extra oli­ve oil, salt, ore­ga­no, thy­me and rosemary.ry.

Price 12,50
Includes 7% MwSt. DE reduced-rate
plus shipping
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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.

kalamata-olive

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