Olympian Myth Kalamon Olives 8.8 oz

A variety of table olives, including the well-known Kalamon olives and green kinds like Amfissa and Halkidiki olives, are offered by the family. To avoid using preservatives, these olives are treated organically and kept whole. Water, extra virgin olive oil, sea salt, wine vinegar, and herbs are used in the procedure. The Kalamon olive, which bears the name of Kalamata, is gathered when completely mature across Greece. It is a well-known Greek type that is always of the highest calibre, rich in antioxidants, vitamins E and A, and low in calories and animal fats. The Amfissi olive, named after central Greece's city, makes up a quarter of Greece's annual table olive production. Harvested before full maturity, it shares characteristics with Kalamon olives, offering antioxidants, vitamin E and A, low calories, and no animal fats. From northern Greece's Halkidiki city, the Halkidiki olive comprises half of Greece's annual table olive yield. Collected before complete maturation, these olives are abundant in antioxidants, vitamin E and A, low in calories, and do not contain animal fats.