Kalamata olives are distinguished by a rich fruity taste and a dark purple color, like an eggplant. These are table olives, used in food as an appetizer or dish, and not just for squeezing oil. Kalamata olives are rightfully considered the best table olives in the world. These fruits are also among the healthiest of all olives, as they contain quite a lot of heart-healthy fats, minerals such as calcium and iron, and antioxidants. Even externally, you will not confuse these dark purple almond-shaped olives with a sharp tail with other varieties. Kalamata olives have a mild taste, which is achieved thanks to a rather late harvest - from mid-November to the end of December, when they are fully ripe. Olives of this variety are also characterized by a thin skin and juicy, very tender flesh. Olives have a rich, oily taste, sometimes with bitterness. Kalamata olives are mainly cultivated in the southwest of the Peloponnese in the regions of Messinia (the capital of the region is the city of Kalamata), Laconia and Agrinio. Because of their thin shell, the fruits are easily damaged, and they have to be harvested by hand. Perfectly combined with cheese, garlic, herbs. Sun-dried tomatoes have an intense sweet-tart taste, which is much stronger than fresh tomatoes. Dried tomatoes in olive oil used to be considered almost a delicacy in our country, but in sunny Hellas it is a common snack that is available in almost every home. Dried tomatoes are a “sunny" note in the dishes of Mediterranean cuisine! Sun–dried tomatoes are a classic traditional Greek snack with a rich, slightly spicy, rich and bright taste. The harvest of the choicest ripened tomatoes is harvested in early June. To speed up the process of moisture release, as many years ago, tomatoes are salted and, if desired, various spices are added for more piquancy. Ripe tomatoes dried in this way in the sun lose a lot of weight. So cherry tomatoes become lighter by 88% of the original weight, while larger tomatoes can lose up to 93% during the process. This explains the high price of this product, since it takes from 8 to 14 kg of fresh tomatoes to prepare only 1 kg of this delicious and very healthy delicacy. After the drying procedure, tomatoes will almost completely retain their high nutritional value. Dried tomatoes contain polyphenols, as well as large amounts of lycopene (the pigment responsible for the color of tomatoes), which has a powerful antioxidant effect. The bioavailability of lycopene is higher in heat-treated tomatoes compared to those that have not been processed. Thinly sliced pieces of ciabatta or baguette lightly dry in the oven or fry until a tender crispy crust forms. Rub them with crushed garlic and slightly soak them with fragrant Extra Virgin olive oil. Apply a thin layer of finely chopped Kalamata olives with dried tomatoes. Sprinkle with mozzarella and put it in the oven for 5 minutes to melt the cheese. Great exquisite taste! STO 44251051-001-2020