Pitted Greek Kalamon Olives by Ristoris
Pitted Kalamon olives in a 4/4 tinplate can, 800 g net and 320 g drained, sold by the carton of 6 by Ristoris. Kalamon is the Greek black olive of the Kalamata type: a firm, fleshy fruit with a deep wine-purple colour, a marked fruity profile and a clean, slightly tangy finish. Preserved in brine with only salt, L-ascorbic acid and lactic acid, with no artificial preservatives, it arrives pitted and ready to use for professional kitchens.
What Kalamon Olives Are
Kalamon (or Kalamata) olives take their name from the city of Kalamata in the Greek Peloponnese, where this almond-shaped, dark purple cultivar has been grown for centuries. Unlike round table olives, the Kalamon has a pointed shape, a thick pulp and a winey, fruity taste that comes from natural lactic fermentation in brine. They are one of the most recognisable Mediterranean black olives and a staple of Greek and southern Italian cuisine.
Organoleptic Profile
The fruit is medium-large, with a glossy dark purple-black skin and a firm, meaty pulp. The flavour is intense and fruity, with a balanced acidity (pH 4.0) and a moderate salinity (1.9 percent NaCl). Pitting keeps the olive whole and clean, ready for plating without further preparation. The brine keeps the fruit elastic and bright.
Technical Specifications
Net weight 800 g per can, drained weight 320 g, supplied in a carton of 6 tinplate cans. Ingredients: black olives, water, salt, antioxidant L-ascorbic acid (E300) and acidity regulator lactic acid (E270). Average nutritional values per 100 g of drained product: 480 kJ / 116 kcal, 9.3 g fat (0.0 g saturates), 5.9 g carbohydrate (0.0 g sugars), 0.9 g protein, 1.9 g salt. No allergens listed in Annex II of EU Reg. 1169/2011. Shelf life 36 months from production; once opened, keep refrigerated at 0-4 degrees C and use within a few days. EAN 8056515244233, customs code 2005.70.
Professional Uses
Drain before use. In professional kitchens Kalamon olives are essential for the Greek salad (horiatiki) with feta, tomato, cucumber and oregano; for antipasto and tagliere platters alongside cured meats and pecorino; as a topping for pizza and focaccia added at the end of baking to preserve their aroma; in puttanesca and pasta sauces with capers, anchovies and tomato; and blended into a tapenade with capers, garlic and extra virgin olive oil for crostini and bruschetta. Allow about 25-40 g of drained olives per portion as a side or platter component.
Pairings
Kalamon olives pair naturally with capers, sun-dried tomatoes, grilled peppers and artichokes for a complete antipasto, with feta and pecorino cheeses, with extra virgin olive oil and oregano, and with crusty bread or taralli. On pizza they work with anchovies, capers and a good fior di latte.
Delivery and Logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). As a shelf-stable ambient product no cold chain is required: direct distribution across Zurich, Winterthur, Uster, Aargau, St. Gallen and Basel, with 24-48 hour shipping for Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Sion), Valais and Graubuenden (Chur, Davos) via partner couriers (Swiss Post, Planzer, Galliker). Ideal for stock build-up by professional kitchens.
Who It Is For
Designed for restaurants, pizzerias, Greek and Mediterranean kitchens, hotels, delicatessens, gastronomies, caterers, Italian grocery stores and private customers who want authentic Mediterranean olives ready to serve.
