Kalamata Black Olives

Picked fully ripe from the tree, hence their dark eggplant color rich in anthocyanins. Slowly cured of their bitterness in a lacto-fermented brine, they retain an exceptional fleshy texture. Osmosis with salt and wine vinegar concentrates their phenolic aromas, offering a taste of candied fruit, almost wine-like. Pitted and oven-dried at 60°C, they can be ground into an intense black powder, "olive dirt," used in gastronomy for its powerful saline and aesthetic contribution.