Kalamon FICACCI olives with pits

Ficacci Kalamon olives with pits are a gourmet snack offering a balance of saltiness, acidity, and a hint of sweetness. Handpicked, dark brown, juicy, and expressive olives, perfect for any occasion.

"Ficacci" Kalamon olives with pits are a gourmet snack that offers a balance of saltiness, acidity, and a hint of sweetness. They are handpicked in early October. Although classified as black olives, they have a milder taste. Fruity, even slightly sweet, yet expressive. Kalamata and Kalamon olives are the same variety, but the name Kalamata can only be given to those olives that grow near the city of Kalamata in Greece. These are high-quality, large, and juicy olives. They feature a dark brown color and almond shape. This variety of olive trees can be recognized by their exceptionally large leaves. They are only handpicked to prevent damage. Freshly picked olives are extremely bitter, so before they reach you, they are kept in brine for 6 months to 2 years. How to eat olives with pits? If the olives are large, you can remove the flesh; if they are smaller, chew carefully around the pit to avoid accidentally biting into it. Later, discard the pit.

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