liced Calamata-Style Olives

Harvested from the sun-drenched olive grove pastures in Turkey, these sliced Calamata-style olives are grown near the Mediterranean Sea. After the olives are properly pruned, they're packed into a traditional brine mixture of vinegar, olive oil, herbs, and spices. This results in rich, salty, and slightly fruity olives with a shiny, tight skin that gives a definitive snap when pierced. For added convenience, these olives are pitted and sliced, so they are ready to use right out of the container. You'll be in good supply with these sliced Calamata olives, preserved in a bulk container and ready to serve. Thanks to the resealable lid, this container can be stored in the refrigerator after opening and the contents will stay fresh until the next use.

Their deep purple, eggplant-like color provides a beautiful, dark contrast to a variety of savory dishes. Calamata olives pair perfectly with salty feta or pecorino cheese, sweet sun-dried tomatoes, fresh basil, and a squeeze of citrusy lemon. These olives can be used to top flatbreads, pizzas, or subs, or be chopped up into a hearty tapenade. Create an hors d'oeuvre platter with a small bowl of these olives, paired with warm pita bread slices, feta cheese marinating in olive oil, juicy cucumbers, and salty anchovies. However you serve these olives, recommend the dish with a glass of Cabernet Sauvignon or Merlot to bring out the slightly fruity notes of calamite olives.