WHAT'S IN YOUR POT
 Kalamata olives traditionally ripened, naturally fermented
 Our Kalamata olives are still prepared according to an age-old Greek tradition, where patience is key. No fast industrial processes, but the same method that has been used by local farmers for generations.
 The olives are only harvested when they are fully ripe and have developed their deep purple-black color and full, rich flavor. They then undergo a slow, natural fermentation in a simple brine of water and sea salt. Exactly as it has been done for centuries.

 No lye or other chemicals
 While many commercial olives are treated with lye or other chemicals to accelerate the ripening process, our Kalamata olives are still prepared according to centuries-old Greek traditions. No artificial additives, no chemical treatments, and no compromises on taste or quality.

 This slow fermentation creates the characteristic flavor for which real Kalamata olives are known: full, fruity, and slightly wine-like.

 A pure natural product, prepared with respect for centuries-old Greek traditions and the authentic flavors of the Peloponnese. Exactly how Kalamata olives are meant to taste.

 Shelf life
 Unopened
 In a well-sealed jar or container: keeps for 12 to 24 months. Store in a cool, dark place, out of direct sunlight.

 After opening
 In the refrigerator: keeps for approximately 3 to 6 months.
 Ensure that the olives always remain completely submerged in the brine. That is the best natural protection against spoilage.