Spicy Kalamata Olives

Kosterina olives are naturally cured in sea salt for 6-12 months -- a traditional fermentation process that creates a probiotic-rich olive. Probiotics support gut health and are linked to a range of wellness benefits. Our olives are USDA Certified Organic, raw, unpasteurised, dry-packed, pitted, and free from preservatives or additives.

Yes -- Kosterina snacking olives are USDA Certified Organic, grown in the Peloponnese region of southern Greece with no synthetic pesticides, herbicides, or fertilizers.

Completely fuss-free: dry-packed (no messy brine), pitted (no pit, no waste), pre-seasoned with fresh herbs and spices (no extra seasoning needed). Eat straight from the jar, toss into salads, or serve on a charcuterie board.

Yes. Olives are one of the most nutrient-dense whole foods you can eat. They are rich in monounsaturated fats, vitamin E, and polyphenols -- the same antioxidants found in high-quality EVOO. The fermentation process used to cure Kosterina olives also creates beneficial probiotics that support gut health. They are naturally low in carbohydrates and a satisfying, heart-healthy snack.

Kosterina Kalamata olives have a rich, briny, slightly fruity flavor with a firm, meaty texture. The Greek Herb variety is infused with rosemary and thyme for a savoury, aromatic finish. The Spicy variety adds a subtle heat from red pepper. Our Konservolia green olives (Coriander & Pink Pepper) are milder and buttery, with a bright, peppery kick. All are naturally cured -- no harsh brine taste.

Before opening: store at room temperature in a cool, dry place. After opening: refrigerate and consume within 3 weeks for best flavor. Because Kosterina olives are naturally cured and unpasteurised with no preservatives, refrigeration after opening is important to maintain freshness.