Traditional Kalamon olives
Product of high nutritional value, crispy, with a rich aroma, they become bitter with constant water changes. They are preserved in a little salt, olive oil, and red wine vinegar.
Ideal source of vitamin A, and E, calcium, phosphorus, iron, magnesium, and sodium.
Edible reed olives are the best variety of black edible olive in the world, and are a source of energy and longevity and have the highest antioxidant activity.
The olive has 10 times more antioxidants than olive oil.
All olives are not the same. Each variety of olive differs not only in taste, but also in calories and nutrients (mainly in amounts and action of antioxidants).
The brine in which the olives are placed to de-bitter is a good source of polyphenols. That’s why we don’t throw it away. Use it for marinades, as a stock for stewed meats or for vinegar in salads.