KALAMATA Fermented olives with pits

Unpasteurized (RAW) and chemically untreated, hand-picked, fermented pitted KALAMATA olives (net quantity 500g), still retaining their natural bitterness!

The famous Kalamata olives in brine, 100% raw, fermented olives are not thermally processed, piquantly bitter (the bitterness is not "removed" with any chemical reagents). Due to the natural fermentation process, a small amount of natural carbonation may be formed, which is removed after opening the jar and keeping it partially or fully opened in the refrigerator for a day. The characteristic rancidity of fresh olives remains, although obviously not as intense as in fresh, just-picked olives. However, it is precisely because of this browning and ( not ) processing that these olives are the most valuable. Recommendation for consumption: if the olives are too salty, part or all of the brine can be diluted with drinking water to a ratio of e.g. 50/50 - usually in a couple of days, both the brine and the olives themselves become softer, the bitterness of the olives may not decrease significantly. Olive oil is poured on top to additionally slow down the fermentation of the olives (the oil crystallizes when kept cold, "melts" at room temperature).

You can safely marinate these olives according to your taste: Greek - with garlic, cumin and oregano, Italian - with rosemary and garlic, African cuisine - with chili, orange juice and peel, garlic and cumin.
These olives may appear unusual at first taste due to their unique taste. Fermented olives have a circle of loyal eaters, which is why we carry precisely these intensely flavored, unmarinated raw olives every year. The most interesting thing is that people who taste them for the first time say, oh no, not to my taste. Then a week later he calls and says "what's wrong with those olives, now I can't eat store-bought ones anymore, I only want these". Therefore, think carefully before ordering and tasting! :)