SMOKED SUNDRIED KALAMATA OLIVES

Kalamatas are already bold — briny, fruity, with a firm bite. Sun-drying intensifies the sweetness and tamps down the intense brininess, and cold-smoking over hardwood adds a layer of warmth that rounds out the sharpness beautifully. The result is a deeply savoury olive that earns its place on any board, in any tapenade, or alongside roasted meats and aged cheeses. A strong pick for anyone who want something with real character.