Filema – Kalamon Olives 250 g
Kalamon olives (often also called Kalamata) are a classic of the Greek table — dark, fleshy, with character. Filema Kalamon in a 250g portion is a ready-made mezze that goes with everything: from salads with feta, to sandwiches, to a snack board, when you want to serve something simple, yet sophisticated.
Origin and Ingredients
Product of the Filema brand. Origin: Crete, Greece
Ingredients: Kalamon olives in brine (e.g., water, salt, acidity regulator; sometimes also olive oil/spices).
Taste and Texture
Kalamon are usually fleshy, slightly vinous in profile, and distinctly olive-like. They have a pleasant resilience and "hold" their flavor well — which is why they are great in salads, on a board, and as a table snack.
Culinary Use
- mezze and snacks: in a bowl, on the table
- salads: classic Greek with feta and tomatoes
- cheese board: with feta, aged cheeses, honey, and bread
- sandwiches and wraps: as a distinctive addition
- pastes: chop and make a simple tapenade with olive oil
- warm dishes: add at the end to pasta or vegetables
Pairing Suggestions
Simplest: feta, tomatoes, cucumber, red onion, and extra virgin olive oil. For a board: bread, olive paste, sun-dried tomatoes, and if you like contrast — a touch of honey with cheeses.
Key Benefits
- Kalamon → fleshy, distinctive Greek-style olives
- ready-made mezze → quick snack without preparation
- great for salads with feta → classic combination
- look good on a board → look and taste substantial
- 250 g → convenient portion for several occasions
- suitable for many dishes → snacks, salads, sandwiches, tapenade
Specification
| Producer / Brand |
Filema |
| Origin |
Crete, Greece |
| Ingredients |
Kalamon olives, brine |
| Allergens |
|
| Weight |
250 g |
| Storage |
according to information on the packaging |
| Best before date |
according to information on the packaging |
How to Serve
- serve in a bowl as a table snack
- add to salad just before serving
- for a board: combine with feta, bread, and extra virgin olive oil
- after opening, store according to the label and keep in brine
FAQ
1) Kalamon vs. Kalamata – are they the same?
The variety is Kalamon, and "Kalamata" is sometimes used colloquially as a name for the type of olives. Most importantly: these are the dark, fleshy olives with a distinctive flavor.
2) Are the olives very salty?
It depends on the brine. If you prefer milder, you can quickly rinse and drain them.
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 closed.
5) What do they go best with?
With Greek salad with feta, with mezze, and with cheese boards.
Who are they ideal for?
- for people who like fleshy, distinctive Greek-style olives
- for fans of feta salads and mezze snacks
- for gatherings and dinners when you want to serve a ready-made snack "without effort"
Pairs with
- feta
- extra virgin olive oil
- Greek oregano
- olive paste / tapenade
- bread / pita
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