Organic oat drink 8 x 1 l

Cultivation on the Peloponnese peninsula

Kalamata olives belong to the Greek Kalomon variety. Kalamata is located on the Greek peninsula of the Peloponnese, in the Messinia region, where, already in 13 BC, the famous Kalamata olives were grown in numerous fields. Even today, the olive fields decorate the area around the region's capital, whose hilly landscape on the seashore is climatically ideal for growing these juicy black table olives. The fruits of this variety are only called Kalamata olives if they actually come from the region, as it is a protected designation of origin.

The olive tree

Olive trees have shaped the Greek landscape for thousands of years. A member of the genus Oleaceae, this naturally evergreen tree loves the warmth and can withstand extended periods of drought. Depending on the variety, olive trees can reach heights of 10 to 20 metres and can live up to 600 years!

The most famous olives

In the Mediterranean area alone there are over 1000 different varieties of olive trees, which differ depending on the climate and soil conditions. The colour of the olives does not depend on the type of tree: olives are green or black only according to their degree of ripeness, as the flavourful black olives are already ripe when picked, and the milder green olives are harvested not fully ripe. As a rule, however, there are different varieties of olive trees, as some are more suitable for the production of black olives and others for those of green olives.

First the flowers

The olive tree blooms between the end of April and the beginning of July. Its inflorescences can hold up to 40 flowers each, from which the solitary stone fruits, our olives, will develop during the summer months. How fast the ripening process goes depends on the hours of sunshine and the temperature, but also on the tree variety.

Selected and sorted by hand

As soon as the plant sheds the first seeds, these are collected and carefully selected. By removing the outer skin, the beautiful white-greenish colour of the hemp seeds comes to light.

In Greece, harvesting takes place in winter. From October to March our ripe olives are still harvested by hand in the south of the Greek Peloponnese peninsula - picked individually or combed from the trees with the help of long sticks. Under the olive trees are placed nets and tarpaulins that catch and collect the falling olives. This harvesting method is traditional of the Messinian region and goes back to ancient Greece.

Kalamata olives, like all other types of olives, cannot be eaten raw due to the bitter substances they contain. After the harvest, the olives are therefore first de-bittered in a water bath, then preserved in a brine

the cores should not be removed or damaged under any circumstances, as they preserve the fruit's taste. Finally, the Kalomon olives are soaked in a fresh brine made from sea salt, water and vinegar for a period of up to ten months in order to completely lose their bitterness. The composition of the brine determines the final aroma of the table olives.

Good things are worth waiting for. Once the olives have lost their bitterness and have developed their full aroma, they are poured in our brine-filled jars, to which we add absolutely no sugar, artificial colours and preservatives. Last but not least, the finished olives must undergo a strict quality control which ensures that you only get the best and finest Kalamata olives.