Table Olives Olivos Espiros

 

Greek olives Olivos Espiros origin from Kalamata , are always present in the best shops, gourmet, Deli and restaurants in New York, Paris, London and Mexico. Their quality is appreciated by Chefs and restaurant owners around the world who seek the highest quality olives. Known as the Queen of the olives, the Kalamata variety is originally from Greece, and given its unique characteristics has been awarded the designation of protected origin. The color of the olive corresponds to the ripeness of the fruit when picked. Green olives are picked before ripening, and black olives are picked while ripe. Because raw olives are mostly inedible, both varieties normally undergo some form of curing process. Generally, green olives are denser, firmer, and more bitter than black olives. The taste and texture of any olive, however, ultimately depend on the method and duration of curation. Green olives are often used as stand-alone snacks, while black olives are commonly used in cooking, on pizzas, and in salads. Of course, olives can be used in a number of ways, whatever the color, but those are the usual respective uses for green and black olives. Black or Green are ideal to accompany pizzas, salads, pastas, and recipes with meat, chicken, fish or simply serve as an appetizer. Kalamata is a region of Greece that enjoys a reputation earned by the production of a delicious, known as Kalamata olives, in addition to its oils and other agriculture products such as figs or grapes raisins. Table olives Olivos Espiros of Kalamata, are mostly produced in the South of the Peloponnese and Crete, they stand out for their meaty, sweet flavor and an almond shape. It is very common, and is going to enchant, do ceviche and add some Kalamata olives cut into slices, is a very simple preparation that allows you to enjoy the natural taste of these olives, although it is also a delight to season them with a little thyme, oregano and chopped tomato. We recommend you try the paté of olives Kalamata with feta cheese or white cheese spread it on a slice of good bread lightly toasted and will become one of your favorite snacks. The Kalamata olives are also the star ingredient of the classic ‘'Greek salad'’,  Table olives and olives calories, ideal as an aperitif, because as we know, the olives are a very healthy food as well as tasty.

 

Olivos Espiros presents for the table of your family  Black Olives Kalamata with bone or boneless, Green olives Kalamata  with bone or boneless and Olive Paté

 

The color of the olive corresponds to the ripeness of the fruit when picked. Green olives are picked before ripening, and black olives are picked while ripe. Because raw olives are mostly inedible, both varieties normally undergo some form of curing process. Generally, green olives are denser, firmer, and bitterer than black olives. The taste and texture of any olive, however, ultimately depend on the method and duration of curation. Green olives are often used as stand-alone snacks, while black olives are commonly used in cooking, on pizzas, and in salads. Of course, olives can be used in a number of ways, whatever the color, but those are the usual respective uses for green and black olives.