☀ with Kalamata olives & green olives
✓ Naturland + Naturland Fair certified
♥ 100% organic + vegan
✓ Pickled in organic Mani olive oil
☀ All ingredients from Greece
The olives pickled in organic olive oil are a combination of ripe, fruity Kalamata olives and crunchy, spicy green olives of the Amfissa variety. The green and black olives come from certified organic cultivation. After careful harvesting (usually by hand), the olives are de-bittered in the traditional way. After the debittering process, the olives are flavoured with oregano and lemon and preserved in fine MANI olive oil. Thanks to the gentle and traditional processing, the pickled olives are of raw food quality. At the same time, the olives are not only organic but also Naturland + Naturland Fair certified.
The best of both varieties - a mix of fruity, Naturland Organic + Fair certified Kalamata olives and flavoursome, Naturland Organic + Fair certified organic green olives. The olives are naturally debittered, flavoured with oregano and lemon, preserved in fine MANI olive oil and are of raw food quality.
This olive mix of the finest table olives is a delight in salads or as finger food with good wine.
The mixed olives - Kalamata olives*º (32%), green olives*º (32%) - are rightly a bestseller in our delicatessen shop.
Our advise: The olive oil used to pickle the olives is excellent for cooking and as a base for salad dressings.
Ingredients: Kalamata olives*º (32%), green olives*º (32%), extra virgin olive oil* (35%), sea salt, lactic acid, lemon*, oregano*, lactic acid
*From certified organic farming (GR-BIO-03)
ºNaturland Fairtrade certified (64%)
Nutrition Facts
per 100 g / ml
Energy 1862 kJ / 445 kcal
Fat / Total Fat 48.2 g
thereof: saturated fatty acids / of which: saturated fat
7,0 g
monounsaturated fatty acids / monounsaturated fat 37.0 g
polyunsaturated fatty acids / polyunsaturated fat 4.2 g
Kohlenhydrate / carbohydrates 1.0 g
davon Zucker / of which sugar 0,0 g
Dietary fibre / Fibre 2.6 g
Eiweiß / protein 1.1 g
Salt / Salt
2,2 g
Many customers ask us what the difference is between green and black olives. The answer is actually relatively simple. Regardless of the type of olive, all olives are green at some point in their ripening phase. In other words, the olive fruit undergoes multiple colour changes during the ripening process, from green to purple to a dark brown or black. Green olives are olives that are harvested when they are not fully ripe and therefore retain their green colour.
