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Within the EU (and other countries that ratified PDO agreements or similar laws), the name is protected with PDO status, which means that the name can only be used for olives (and olive oil) from the region around Kalamata. [5] Olives of the same variety grown elsewhere are marketed as Kalamon olives in the EU and, sometimes, elsewhere. [6] [7 ...
The fruit is a small drupe, 1–2.5 cm (3 ⁄ 8 –1 in) long when ripe, thinner-fleshed and smaller in wild plants than in orchard cultivars. Olives are harvested in the green to purple stage. [13] O. europaea contains a pyrena commonly referred to in American English as a "pit", and in British English as a "stone". [14]
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Discard cans that are dented, rusted, or swollen. High-acid canned foods (tomatoes, fruits) will keep their best quality for 12 to 18 months; low-acid canned foods (meats, vegetables) for 2 to 5 years. [5] "Sell by date" is a less ambiguous term for what is often referred to as an "expiration date".
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Green olives may be treated industrially with ferrous gluconate (0.4 wt. %) [7] to change their color to black. [12] Gluconate, an edible oxidation product of glucose, is used as non-toxic reactant to maintain Fe 2+ in solution. When in contact with polyphenols, the ferrous ions form a black complex, giving the final color of the treated olives.
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