KALAMATA OLIVES PDO

Kalamata Olives PDO

The most famous Kalamata Olives PDO have traveled across the world.

All juicy, with their characteristic brownish color and a slightly fruity flavor, the Kalamata Olives consist a treasure for the Messinian land.

Integral part in each table, either as a snack or as a indispensible meal component.

Kalamata olive is a product of Protected Designation of Origin (PDO) of Messinia.

The harvest is done by hand, by shaking down or by collecting the fruit from the ground and starts in November or December of each year.

It is emphasized that harvesting by hand consists the most natural method and poses fewer injuries in the fruit.

Once collected, they get incised, and debittered. They are placed in vinegar and then stored in containers with vinegar and olive oil, with or without brine. They can be maintained for a long time.

They can be placed to the category of fatty foods, giving enough energy and many nutrients that make them outbalance.

Rich in monounsaturated and polyunsaturated fats (omega-3 and omega-6 mainly), they contribute to the proper functioning of the cardiovascular system as part of a well balanced diet.

They contain significant amounts of vitamin A, vitamin E (tocopherols), calcium, potassium, phosphorus and magnesium.

Specifically, the increased content of tocopherols offers antioxidant qualities and protects the body from degenerative diseases.

Considering that salt may have been added during their processing, it is better to avoid their overuse.

8-10 olives can be a tasty accompaniment to legumes or greasy foods, and also an ingredient for special, spicy salads and homemade pizzas or sauces. Pastries with olives like olive bread, liopites etc. are very popular in the area, as well.

How to make your own homemade engraved olives (haraktes)

1st way:

Olives are chosen and washed thoroughly. With a knife or better with a razor incise them at 3 points. Place 13kg olives in a 20lt container with brine 9^th(7-8 litres of water, 750 grams of salt and 1 kg of vinegar). The olives are ready when they get debittered.

2nd way:

After incising, place the olives in a container with water to cover them. Change the water every day for a week and every two days for the next ten days. Then place them in brine , in a ratio of 6: 1 for 3-5 hours, strain them , salt them with fine salt, leave them for 1 hour and then pour them in the vinegar for 2 hours. Finally, place them either in a container full of oil (“sweeter”) or in a container with brine and vinegar in a ratio of 2: 1 (more “fasting”).