Why sometimes Kalamata Olives are salty?

Kalamata olives are harvested every year from November to January. They are naturally processed into water and brine and need some time to be fermented. As soon as the olives are ready for consumption, they are stored in brine.

Brine is a natural preservative that help olives to keep all their characteristics for a long time and increase the olives self life.

Kalamata olives usually have a salty taste that complements their rich, fruity flavor.

Unpasteurized Olives

Kalamata olives in a food service format (plastic barrels or tins) are mostly unpasteurized and are preserved in a typical brine solution

Pasteurized Olives

Kalamata olives in a retail format (glass jars) are pasteurized and are preserved in a less salty brine solution

Salinity can be reduced

However, according to your market needs, the salt level in Kalamata olives can be adjusted to fit your requirements.