Kalamata Black Olives with Organic Bulk Stone - 5 kg can

Originally from Greece, the Kalamata black olive takes its name from the port city of Kalamata located in the southern Peloponnese in Greece. 
Just harvested and still raw, the olives are too bitter to be consumed immediately (even cooked). 
Before you can taste them, preliminary preparation is necessary: ​​first with the soaking stage, then that of conservation in brine.
 The elimination of bitterness takes place during the soaking stage during which Dimitri immerses his olives for ten days in a bath of cold water, which he renews daily. 
Then, for optimal preservation, they are packaged in a brine composed of water, salt, vinegar and extra virgin olive oil. 
It is the salt contained in the brine which will “dehydrate” the olive and promote its preservation.
 Kalamata olives are often used as table olives, but are also very suitable for making tapenade or olive oil.
 €9.59/L THE BENEFITS What are the benefits of olives?
 The Kalamata olive is rich in omega-9, also called unsaturated fats. 
They help reduce bad cholesterol levels and the risk of cardiovascular disease.
 THE CONVERSATION How to store it?
 Immersed entirely in brine, they can be stored for up to 1 year before/after opening. 
A cool, dry, dark storage location is best.