Madama Oliva Black Kalamon Olives

The classic olive

Named for this city of Kalamata in Greece, these Black Kalamon Olives from Madama Oliva are popular around the world, and are deliciously tangy.

What to know
Storage Instructions

TASTING NOTES FROM THE CURATOR

Also called Kalamata Olives, these purplish brown olives are named for the Greek city of Kalamata, in Peloponnese. They’re almond-shaped, and firm and tender at the same time. They have a crisp texture, and are a very popular olive globally. Its taste is salty and tangy, and tastes incredible.

PREPARATION AND PAIRINGS

The Madama Oliva Black Kalamon Olives are usually used in cooking, especially in Mediterranean dishes. You can use it on homemade pizzas, paella, and as part of your tapas. Its perfect partner is definitely feta cheese. You can also use it in Pasta Primavera, or a simple pasta with tomato, capers, and onions.

A LONG LINE OF QUALITY

It was in a small village just east of Rome that the Mancini family began their olive business. It was not an unusual venture, as the village of Castel Madama had a number of families selling black table olives. But the Mancinis sought to combine tradition with the ever-growing technological advancements, and thus, set themselves apart. It was in 1989 that the brand Madama Oliva was born, as a merger between Mancini and other olive producers in the area, and became not only a leading name in freshly packed olives, but also became the first export company in Italy to Japan and the United States.

Keeps well in the pantry. Once opened, store in the fridge. Consume within a week.

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