Olives, Cold-Cured, Kalamata, Plain, Organic

Named after the city of Kalamata in the southern Peloponnese region of Greece, Kalamata olives are renowned worldwide as the "queen of Greek olives." 

The True Olive’s Cold-Cured Kalamata Plain Olives are made from freshly-picked olives that are lacto-fermented at cold temperatures. This aerobic method of cold-curing produces an enzyme active olive, with all of its living properties. These classic greek olives are packed in a high-quality sea salt brine, rather than the typical wine vinegar, which allows you to actually taste the olive’s slightly bitter and nutty edge.

Why you’ll love them:

• Grown organically on a small family farm
  
• Allowed to ripen naturally on the tree
  
• Hand harvested with care
  
• Barrel fermented for 6 - 18 months
  

*Please Note: These olives are NOT PASTEURIZED, so they are not shelf-stable. They are semi-perishable. They can be out of refrigeration for short periods of time, but please refrigerate them as soon as you receive them. 

About The True Olive:

Good Faith Farm, the owners of The True Olive, began in 1998 as a vegetable farm. They moved to Flournoy, California in 2008 to start growing olives. The goal was to produce cold-cured, raw, “living,” naturally-fermented olives that retain all the health benefits. But it was a long road of learning by trial and error, as there was a dearth of information about how to cure olives without lye. All 8 barrels they made the first year went bad. Thankfully, they have since unlocked the secret to cold-curing and their wonderful olives are beloved by customers everywhere they are available. The farm uses organic and regenerative farming methods on its ninety acres, twenty of which are dedicated to olives. They also grow apples, plums, peaches, a few other fruit trees, grapes, herbs and vegetables.