زيتون كالاماتا عضوي منزوع النوى (10.2 أونصة)

These are noticeably meatier than the jarred kalamatas I usually grab, and the six-month cure really comes through — deep, almost smoky, not just salty. I've been eating them straight out of the tub with a fork, which is probably a problem.

The six-month curing really brings out a rich, buttery flavor that’s hard to find in other olives. I’m glad these are already pitted—saves time tossing them into salads.

I've been buying pitted Kalamatas for years and these actually taste like the ones I had in Greece. You can tell they've been cured a while, no bitterness, just that deep salty richness. The 10.2 oz jar is a bit small for how fast we go through them.