salt cured kalamata olives

Our oh-so moreish dry cured kalamata olives are naturally fermented in dry salt rather than brine and then lightly marinated in lemon pressed olive oil. The dry salt fermentation removes any bitterness (and much of the moisture) from the olive, leaving a rich, roasted olive flavour. They are great as a snack with a drink (think a crisp lager or dry Riesling), in salads or rehydrated in braised dishes.