Naturally, the Kalamata olive has a subtle smokey flavour, our aim is to enhance this attribute and bring it to the forefront of the palate. Well balanced and not too overpowering, the smoked Kalamata is often featured as the main attraction as part of an entree, antipasto or pre-dinner drinks. Paired with cheese (Pecorino is our favourite), prosciutto and a full-bodied red wine.
Ingredients: Kalamata olives, water, salt, red wine vinegar, wood smoke, emulsifier, food acid and olive oil.
Serving Instructions: Olives are best served at room temperature. Discard brine and marinate using extra virgin olive oil. Enjoy the olives on their own, or serve with a selection of cheeses, crusty bread and extra virgin olive oil.
Storage Instructions: Store in a cool, dry place. Refrigerate once opened and reseal pouch after each use. Keep olives submerged in brine. Prolonged exposure to heat, light and air may affect quality. Olives are whole and contain pits.