Kalamata olives in olive oil - Kalios

Presentation of Kalamata Olives in olive oil - Kalios

According to the traditional recipe, Kalios marinates Kalamata Olives for a minimum of 5 to 6 weeks in their Kalios extra virgin olive oil in order to obtain an almost candied olive. You will enjoy it as an aperitif and can taste its oil with bread. A delight for the taste buds!

BRAND HISTORY

Kalios , producers of olive oils and Kalamata olives in Greece for 8 generations , Pierre-Julien and Grégory Chantzios took over the family olive grove 10 years ago to make the best local Greek products accessible to chefs and delicatessens. All products are 100% natural (no added coloring, preservative, flavor enhancer, etc.). They harvest the raw product at full maturity and work it with their family experience since 1832. The family oil comes from healthy and artisanal agriculture. The result of no blending, Kalios monovarietal olive oil comes exclusively from the Koroneiki olive. The olives are harvested by hand then immediately taken to the mill to extract the oil cold by centrifugation. It is then stored in stainless steel tanks under caps.
nitrogen, then packaged at the last moment to avoid any oxidation. Its strong point lies in its very low acidity level and its pronounced fruitiness. You will enjoy
its freshness on the palate and its perfectly balanced bitterness which make this olive oil a pure exceptional product. They selected the best producers
to help you rediscover the natural taste of nuts. Thanks to a unique roasting method, we preserve the flavors of the fruit, without additives or preservatives.

RECIPES

You will enjoy it as an aperitif and can taste its oil with bread.

INGREDIENTS AND PACKAGING

Kalamata olives, extra virgin olive oil (42%), sea salt, vinegar

Capacity: 310g ( 180g net drained)