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Glossy black Greek Kalamata olives in a rustic bowl beside a jar of olives in brine and a dish of olive oil

Blog

How to Store Olives So They Stay Fresh: A Practical Guide

by Jegit on Aug 26 2026
How to store olives so they stay fresh: keep them in brine, in the fridge or pantry, and know how long they last. A simple, practical guide.
A rustic bowl of glossy black Kalamata and green olives in brine with olive leaves on a stone surface

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Why Are Olives So Bitter Off the Tree? How Table Olives Are Cured

by Jegit on Aug 16 2026
Raw olives are far too bitter to eat. Here is how table olives are cured, why green and black differ, and how to spot naturally cured olives.
Glossy dark purple-black Kalamata olives in a stone bowl beside an olive branch and a dish of olive oil

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Black Kalamata Olives: The Complete Guide to Greece's Most Famous Table Olive

by Jegit on Jul 16 2026
What makes a black Kalamata olive genuine, how it is cured, why colour is not ripeness, and how to tell real Kalamata from dyed imitations.
Bowls of black Kalamata, green and marinated Greek table olives on a Mediterranean stone table

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How to Buy Olives: A Buyer's Guide to Choosing Quality Table Olives

by Jegit on Jul 08 2026
How to buy olives with confidence: what quality looks like, brine vs additives, with pit or pitted, and how to store them once you get them home.
Two rustic bowls of green Greek olives and black Kalamata olives on a Mediterranean stone table

Blog

Green Olives vs Black Olives: What's the Difference?

by Jegit on Jun 24 2026
Green olives vs black olives: learn how ripeness, taste and curing set them apart — and how to choose naturally cured Greek olives without additives.