Napoleon
Napoleon Organic Pitted Kalamata Olives
What it is
These are Kalamata olives that have been pitted, meaning the hard pit has been removed. They are organic, which means they were grown without synthetic pesticides or fertilizers. Kalamata olives are a specific type of olive, originating from Greece. They are known for their distinct oval shape and deep purple-black color. The brining process gives them their characteristic salty and slightly fruity flavor profile, making them a popular choice for many dishes.
How people cook with it
These olives are ready to eat and can be added to a wide variety of meals and snacks.
- Added to salads
- Used in pasta dishes
- Served on cheese boards
- Incorporated into Mediterranean recipes
Simply drain the brine from the jar or can before using. These olives are excellent straight from the container as a snack or appetizer. They can be chopped and added to cooked dishes like pasta sauces, stews, or rice pilafs. Their bold flavor also makes them a great addition to pizzas, focaccia bread, or savory tarts. For a simple yet elegant appetizer, serve them alongside cheese and crackers.
How it differs from similar foods
Unlike some other olive varieties, Kalamata olives have a richer, fruitier taste with a hint of smokiness. Being pitted makes them more convenient for immediate use in recipes and as a snack, as there is no need to remove the pit yourself. The organic certification indicates a specific farming practice.
Who it is for
Home cooks looking for flavorful, ready-to-use olives for everyday meals and special occasions.
How to keep the rest
After opening, transfer any unused olives to an airtight container and refrigerate. It is best to cover them with a bit of their original brine or a light olive oil to keep them moist and flavorful. They will typically remain good for about two weeks when stored properly in the refrigerator.