Sativa – Kalamata Olives 1 kg
Kalamata are among the most recognizable Greek olives — dark, fleshy, with a distinct, olive character. Sativa Kalamata Olives in a 1 kg pack are perfect for kitchens where olives are frequently used: for salads, mezze, pizza, pasta, and as part of a snack platter when you want something simple yet substantial on the table.
Origin and Ingredients
Product of Sativa brand. Origin: Greece.
Ingredients: Kalamata olives in brine (e.g., water, salt, acidity regulator);
Taste and Texture
Kalamata olives are typically fleshy and springy, with a distinct, slightly "wine-like" profile and a pleasant saltiness from the brine. They hold their shape well in salads and are excellent as a snack — without any additions.
Culinary Uses
- salads: classic Greek with feta, tomatoes, and cucumber
- mezze: in a bowl, on the table next to cheese and bread
- cheese board: with feta, aged cheeses, and extra virgin olive oil
- sandwiches and wraps: as a distinct addition
- pastes: chop and make a simple tapenade with olive oil
- warm dishes: add at the end to pasta, vegetables, or pizza
Pairing Suggestions
Best with: feta, tomatoes, cucumber, red onion, and extra virgin olive oil. For a mezze-style table, also add bread/pita and olive paste — and you have a ready set for sharing.
Key Benefits
- 1 kg packaging → ideal if olives are a frequent guest in your kitchen
- Kalamata olives → fleshy, distinct, and classically "Greek" in profile
- versatile use → salads, mezze, platters, sandwiches, warm dishes
- hold their shape well → great for slicing and mixing in salads
- perfect for "guests" → a simple snack that quickly disappears from the table
- origin: Greece → authentic source for Kalamata olives
Specification
| Producer / brand |
Sativa |
| Origin |
Greece |
| Ingredients |
Kalamata olives, brine |
| Allergens |
- |
| Weight |
1 kg |
| Storage |
as per packaging information |
| Best before date |
as per packaging information |
How to Serve
- serve in a bowl as a snack for the table
- add to salad just before serving
- chop for tapenade and serve with bread
- after opening, store according to label and keep in brine
FAQ
1) Kalamata or Kalamon – what's the difference?
The variety is Kalamon, and "Kalamata" is sometimes used colloquially as the name for this type of olive. In practice, it refers to these dark, fleshy olives with a distinct flavor.
2) Are the olives very salty?
It depends on the brine. If you prefer them milder, you can rinse them briefly and drain.
3) Do they have pits?
Yes.
4) How to store after opening?
According to the information on the packaging; typically: in the refrigerator, in brine, tightly sealed.
5) What do they pair best with?
With Greek salad with feta, with mezze, and with simple Mediterranean dishes.
Who are they ideal for?
- for people who frequently make salads and mezze and want a larger format
- for fans of fleshy, distinct Kalamata olives
- for home kitchens and small catering businesses where olives are regularly consumed
Pairs with
- feta
- extra virgin olive oil
- Greek oregano
- olive paste / tapenade
- bread / pita
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