Kalamata olive paste is a popular dish of the European Mediterranean. In the local culinary tradition, tapenade is in great demand – an appetizer in the form of olive paste, called by different peoples in different ways. Traditionally, it is consumed spread on bread or crackers – in the morning, along with a cup of strong black coffee. Also, tapenade will be a wonderful and harmonious sauce for freshly cut vegetables, for example. In Greece, pasta can also be stuffed with fish dishes, served in a separate container with hot second dishes of meat and fish. Tapenade received the title of Mediterranean "black caviar" for its pleasant unique taste. Kalamata olives are distinguished by a rich fruity taste and a dark purple color, like an eggplant. These are table olives, used in food as an appetizer or dish, and not just for squeezing oil. Kalamata olives are rightfully considered the best table olives in the world. These fruits are also among the healthiest of all olives, as they contain quite a lot of heart-healthy fats, minerals such as calcium and iron, and antioxidants. Kalamata olives have a mild taste, which is achieved due to a rather late harvest - from mid-November to the end of December, when they are fully ripe. Olives of this variety are also characterized by a thin skin and juicy, very tender flesh. Olives have a rich, oily taste, sometimes with bitterness. Kalamata olives are mainly cultivated in the southwest of the Peloponnese in the regions of Messinia (the capital of the region is the city of Kalamata), Laconia and Agrinio. Because of their thin shell, the fruits are easily damaged, and they have to be harvested by hand. They go well with cheese, garlic, herbs. Extra Virgin oil in olive paste replaces preservatives. Back in the days of ancient Greece, vegetables were canned using olive oil – the oil film covering the product does not allow it to oxidize and prevents the reproduction of bacteria. Olive oil does not react in any way with ingredients or packaging, and does not interfere with the absorption of nutrients. The oil is useful both by itself and as a supplement to the paste, due to the content of polyphenols, fatty acids (stearic acid, linoleic acid, palmitoleic acid, oleic acid, Omega-6, arachin, palmitic) and vitamins E, K, B4, along with other useful substances in a lower concentration. Pasta is used as: Sauces for hot and cold snacks; Salad or pasta dressings; Side dishes for vegetables, Pizza toppings, Ingredients for making sauces, sandwiches (bruschetta). You can also add pasta to the dough to make delicious bread. Improvising in the kitchen with a jar of olive paste is very easy! The production is certified according to EN ISO 22000:2018