Olives

Greek olives — Kalamata, green and sun-dried stafidita

Our table olives come from the same region as the oil: Halkidiki, in northern Greece. The Kalamata are fruity and glossy with meaty flesh; the green olives are firm and crisp; and the stafidita olives are sun-dried without brine, which concentrates their flavour to an almost salted savouriness. Each type comes whole, pitted or sliced, in 500 g and 1 kg. Laboratory analysis confirms a natural profile rich in unsaturated fats and 4 g of fibre per 100 g.