TABLE TABLE IN KALAMATA
The “Kalamata olive” is the world’s most famous variety of table olive, which contains a number of nutrients valuable for human health.
The Kalamata olive, which is cultivated throughout the prefecture of Messinia, has been recognized as a product of Protected Designation of Origin.
Its fruits are deep black, shiny in colour, cylindrical-conical in shape, crispy flesh and ripen from the beginning of November until the end of December.
Their excellent taste and excellent quality is due, apart from the way they are grown and harvested, to the traditional way of processing and packaging.
The “Kalamata olive” is a completely natural product without preservatives and artificial means of processing and preservation. Preserved with vinegar, salt , water , and olive oil.
PRODUCTION PROCESS
The Kalamata olives, after harvesting, are divided into categories according to their size. There are the following categories:
- NAME
- BULLETS
- FINE
- BRILLIANT
- SUPERIOR
- LARGE
- X-LARGE
- JUMBO
- X-JUMBO
- GIANTS
- COLOSSAL
- SUPER COLOSSAL
- MAMMOTH
- SUPER MAMMOTH
- HUNDREDS/KILO
- 351-380
- 321-350
- 291-320
- 261-290
- 231-260
- 201-230
- 181-200
- 161-180
- 141-160
- 121-140
- 111-120
- 101-110
- 91-100
After being washed, they are placed in tanks with water and salt. They remain there for at least 60 days to undergo the appropriate fermentations and to sprout.
They are then taken to the various production lines for final processing and standardisation. The olives may be slashed, pitted or sliced.
The final product can be preserved in oxalm (water – vinegar – salt – olive oil), extra virgin olive oil or in vacuum.
The shelf life is 2 years from the date of packaging.
