KALAMATA IN OLIVE OIL - Hand harvested, these olives macerate for three months in brine, a family recipe passed down over many generations. The Kalamata olives are plump, show a dark purple colour and have an almond shape. Following processing, the polyphenol level remains high, which translate in a light bitter taste. Huge and fleshy, these olives are very popular as an appetizer. Garnished with some cumin, lemon and garlic, they are fantastic in any antipasto. Pitted, they may be used in a fresh pasta dish, on a pizza, as a tapenade, in salads, in a slow cooked meal, etc. Delicious and firm with the pit in, and marinating in olive oil. The oil can be used for salads, or on pasta.