Kalamata Olives hand harvested in South Africa and added to a brine mixture. They are well known for its crescent shape, fleshy texture and colour and best enjoyed as antipasti, in salads, in Mediterranean dishes or as a snack.
Balsamic crema-marinated olives
1⁄4 cup Balsamic Glaze
280 g Kalamata olives in brine, drained
Combine the balsamic crema and Kalamata olives in a serving bowl and marinate for 15 minutes before serving. Serve these beautifully sticky, glossy olives with a wedge of Grana Padano.
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