🌱 SOURCE: The Mill Gourmet Black Kalamata Olive is produced from Kalamata olives, named after the Kalamata Region in the Peloponnese of Greece. Kalamata olives are in high demand all over the world with their high oil rate and nutritious value. Kalamata olive trees, which have a 3,500-year history, having bigger leaves than the leaves of other olive tree species, can reach a higher nutritional value due to the maximum level of sunlight absorption.
👨🏻🌾 QUALITY: The Mill Gourmet Black Kalamata Olive does not contain any preservatives or additives. After Kalamata olives mature in their branches, they are collected and kept in special olive pools for a while, Then, we package them for you without adding any chemicals. It is produced under high hygienic conditions and delivered to your table with care and love.
🍽️ FLAVOUR & USAGE: The Mill Gourmet Black Kalamata Olive has a characteristic flavour thanks to its unique properties of the leaves of Kalamata trees. You can add a special interpretation to your food culture with Kalamata Olives, which are considered as one of the most distinguished delicacies in the world. You can consume it at breakfast, as a dressing to your salads or as a snack in your healthy diet. It is suitable for vegans.
🍃 NATURAL: The Mill Gourmet Black Kalamata Olives is naturally produced under high hygienic conditions, thus preserving its vitamins, minerals and antioxidant properties.
| Olive type | Black Kalamata olives |
|---|---|
| Shelf life (Months) | 24 |
| Storage conditions | Kapağını açtıktan sonra 15 gün içinde tüketin ve buzdolabında saklayın. Güneş ışığı ve ısıdan uzak, serin ve karanlık bir yerde muhafaza ediniz. |
| Net weight | 10.58 oz |
| Gross weight | 17.64 oz |
| Packaging | Mason jar |
| Ingredients | Kalamata zeytin, su, tuz, zeytinyağı ve sirke. |
| Origin | Türkiye |
It is very delicious and the sizes are quite nice. An irreplaceable flavor for the breakfast table
"Çok lezzetli ve boyutları oldukça güzel. Kahvaltı sofrası için yeri doldurulamaz bir lezzet"
Very tasty, I just love them. I mostly turn them into a paste and spread it on top of bread and butter.
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