These are kalamata olives, but picked early before they turn in colour. Extra firm, crunchy, and nutty!
Grown on Rosnay using certified organic and biodynamic methods, these olives are picked at early maturity, and immediately immersed in water to prevent oxidation or blackening of the fruit, after which the leaves and damaged olives are removed by hand and washed, before being transferred to salt brine containing natural Murray River Salt from the Australian desert. The olives cure through lacto-fermentation over 8 to 18 months before they are again hand graded them to remove all of the over-ripe olives, washed again, and immediately bottled with minimal oxidation, into a brine containing fresh Murray River salt and organic apple cider vinegar.
The colour fades during the process. Some producers will counter this by aerating the olives or treating with ferrous gluconate or lactate to make them a deeper black. However our olives are completely natural and not artificially darkened.
Serving Suggestion: As they are from the jar, in pasta sauces, casseroles, stews, salads, warmed in the frying pan with olive oil, chunks of garlic and lemon, and chilli.
Ingredients: Green Kalamata Olives, Murray River salt, certified organic Australian apple cider vinegar, Rosnay olive oil.
