Kalamata olives, organically grown in the region around Molos Ethiotidas. The village is nested in the middle of the long and narrow valley between the Malian Gulf and the Kallidromo mountain. The olives are preserved in brine and they taste rich, crunchy, fruity and are full of flavour and aroma that are influenced by the region’s climate.
Unopened, the olives will keep at room temperature for about eighteen months. Once opened, store them in the refrigerator. To keep your olives fresh for several months after opening, transfer them to smaller containers and make sure they are completely covered in brine. If there isn't enough brine in the bag, you can make your own by adding around 4 % salt and 2 % olive oil to water. As long as the olives don't smell off or become very soft, they are safe for consumption.