Green Olives with Pit 1 kg (Greece)
A classic of the Greek table: a bowl of olives, bread, and something tasty to share. Green olives with pit in a 1 kg package are perfect for those who eat olives regularly—for mezze, salads, and daily snacks. They are firm, distinct, and simple in composition, exactly as they should be.
Origin and Composition
Origin: Greece.
Composition: green olives with pit in brine (e.g., water, salt, acidity regulator).
Taste and Texture
Green olives are usually more firm and distinct than black ones. The pit helps preserve a fuller texture, which is why they are great as a table snack and an ingredient in salads.
Culinary Uses
- mezze and snacks: in a bowl, on the table
- salads: especially with tomatoes, cucumber, and feta
- cheese board: with feta, aged cheeses, and bread
- sandwiches and wraps: as a distinct addition
- pastes: after pitting, chop and mix with extra virgin olive oil
- hot dishes: add at the end to roasted vegetables or pasta
Pairings
Simplest pairings: feta, tomatoes, cucumber, extra virgin olive oil, and oregano. For mezze, add pita/bread and olive paste—and you have a ready-to-share set.
Key Benefits
- 1 kg package → ideal if olives are a regular feature in your kitchen
- classic green olives with pit → firm texture and distinct taste
- universal use → mezze, salads, boards, sandwiches
- hold their shape well → great for serving on the table
- suit Mediterranean cuisine → simple and direct
- origin: Greece → authentic source
Specification
| Origin |
Greece |
| Type |
green olives with pit |
| Composition |
green olives, brine (water, salt) |
| 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 table snack
- for salad: add just before serving
- if making a paste: pit first, then chop
- after opening, store according to the label and keep in brine
FAQ
1) Are the olives very salty?
It depends on the brine. If you prefer them milder, you can rinse them briefly and drain.
2) Does the pit matter?
Yes—olives with pits are often firmer and "fuller" when bitten. You just need to be careful when eating.
3) Are they suitable for Greek salad?
Yes—they go great with tomatoes, cucumber, and feta.
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 mezze and salads, but also as a simple table snack.
Who are they ideal for?
- for people who eat olives regularly and want a larger package
- for fans of classic green olives with pits
- for home kitchens and small catering businesses where olives are consumed "on an ongoing basis"
Pairs with
- feta
- extra virgin olive oil
- Greek oregano
- olive paste
- bread / pita
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