Peloponnese® olives
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An Old and Simple Idea
The Mediterranean is a world unto its own when it comes to cuisine. And nothing could be more simple-or more traditional-than the culinary masterpieces of the Greeks. Thanks to their fine ingredients and superb combination of herbs and spices, Greek food has had a vast influence on other cuisines, and remains unique in its emphasis on simple, fresh ingredients, simply and healthfully prepared. From its first-rate olives and olive oils to capers, peppers and eggplant, Greek cuisine put Greece on the map long before the great Greek empire.
Greek cuisine is about fresh, simple ingredients-fruits, lemons, figs, olives; freshly caught fish, lamb and feta cheese aged in barrels. Sotiris Kitrilakis, creator of the Peloponnese brand, brought this philosophy to life with his Peloponnese® products. The line brings clean, clear, authentic flavors to your kitchen table.
Old World Flavor
From olives to peppers and grape leaves, Peloponnese® products compromise a variety of authentic Greek food freshly harvested, naturally processed and uniquely exported from Greece to add old-world flair to ordinary home cooking. Since founding Peloponnese® foods, Sotiris Kitrilakis has become a world-renowned expert on authentic Greek food. We are proud to continue the traditions he started years ago and pleased to share the ingredients of the Kitrilakis kitchen with America.
Varieties Include:
Olives
A mainstay of Greek cuisine, olives also provide a signature feature of the Greek landscape: leafy olive trees dotting uneven, sun-splashed hills. Bring the taste and scent of Greece in the springtime into your kitchen with Peloponnese® olives. We offer a variety of gourmet olives that are grown on small farms in Greece and naturally cured in brine for two to three months, preserving their wholesome flavor.
Just as important as the quality of the olives themselves, only the best quality brine and natural ingredients (concentrated grape juice for black olives, lemon juice for green olives and Mediterranean herbs) are used for preserving. Try them in salads or antipasti, on a sandwich or in pasta or with baked poultry or fish.
We offer a variety of olives, including:
- Pitted Kalamata—The world's favorite olive in recipe-ready pitted form. Beautiful purple-black color. Comes in savory wine vinegar brine. Use in salads, soups and stews or pasta sauces. Chop finely for use in flavorful vinaigrettes.
- Whole Kalamata—The favorite olive from Greece. Purple-black to black in color. Firm, full-flavored, tender, "sweet." A must in green salads and on appetizer trays; a great snack. Peloponnese® whole kalamatas are hand-selected, slowly and naturally-cured to develop their full flavor and packed in a sweet wine vinegar brine
- Halved Kalamata—This popular, tree-ripened, purple-black olive has been split down the middle for your convenience. Naturally brine-cured, the Peloponnese® halved kalamata retains the firm texture and full flavor of other kalamatas.
- Amfissa—Grown in the valley of Amfissa, these olives are tender and have a soft texture and lush flavor. Ideal for party platters, they make a tasty hors d'oeuvre platter when tossed with extra-virgin olive oil, fresh lemon and herbs
- Atalanti—The olive lover's olive. A firm, fleshy olive, slightly tart, picked just as it starts turning purple from ripening. Cured in a flavorful brine, it livens up any salad and adds interest to appetizer plates
- Ionian Green—These olives thrive on the Western shores of the mainland and on the islands. They are bright green with a crunchy texture. The taste is mellow, one of the mildest and most delicate varieties. A "nibbling" olive, they are excellent in salads and a great garnish for any cheese platter
- Cracked Green—Large, bright green, firm and crunchy, these olives thrive on the western shores of the Greek mainland. The taste is mellow. Pit and chop olives, then top fish fillets or poultry to be broiled. Marinate with crushed red pepper flakes, extra-virgin olive oil, fresh lemon and herbs
- Country Mix—A great introduction to “real” olives. This is a blend of five varieties in sweet wine vinegar brine accented with a pinch of herbs. A favorite snack, integral to antipasto and all hors d'oeuvre plates
Peppers
In Greece, peppers are used to add flair to the average dish. Their color, texture and flavor enhance the overall appeal of nearly anything. Peloponnese® peppers are allowed to ripen on the plant, giving them time to develop their naturally sweet vegetable flavor. They are then preserved in vinegar and sea salt brines to protect their inherent quality. The pepper brine is sweetened with concentrated grape juice rather than cane sugar or corn syrup, which detract from the flavor of the peppers.
Peloponnese® peppers are roasted over an open flame and immediately quenched in clear water, hand peeled and canned. This roasting process is a key factor to the flavor of the peppers and part of the secret of their rich, authentic taste.
- Whole Roasted Florina—These peppers are exclusively of the Florina variety grown in river valleys of Greek Macedonia. This variety of pepper has a unique flavor that is rich with a subtle aroma and sweetness all its own. The Florina pepper has a thick and firm flesh, which allows for stuffing or preparation of other dishes
- Roasted Sweet Florina Pepper Strips—These strips are from peppers grown and roasted in hilly northern Greece. The Florina sweet pepper is bright scarlet, firm and full of flavor from ripening on the plant. Pre-sliced for your convenience, these pepper strips are a great time-saver, especially for last minute occasions. Try them on salads, sandwiches, pasta, pizza or potatoes
- Spicy Toursi Peppers—Sun-ripened and naturally cured. Piquant and "pickly-peppery" but not hot. Crisp texture. Serve with wines, cheeses, salads and sandwiches. Layer peppers in casseroles, lasagna and other baked pasta dishes
Appetizers
The Peloponnese® appetizers provide a line of unique and delicious Greek alternatives to traditional American snacks. Each selection offers a versatile accompaniment to other Greek delicacies, or they can be mixed and matched for a one-of-a-kind fusion treat.
- Baba Ghanoush—Classic eggplant and tahini spread with a luscious, creamy texture. Spread on crackers, breads and chips or use as an ingredient in sandwiches
- Roasted Eggplant Meze—A combination of eggplant, tomatoes, peppers and herbs. Use as a dip with pita vegetables or tortillas, or use as a sauce for meats to bake, broil or sauteé
- Roasted Eggplant Spread—Dip straight from the jar for pita or tortilla chips. Blend into pasta, pilaf, risotto and legumes
- Pitted Olive & Vegetable Antipasto—Classic blend of pitted olives and garden vegetables, wild herbs and garlic slices in premium wine vinegar brine. Serve as hors d'oeuvres or chop to add as a sandwich relish or blend into mayonnaise as tartar sauce
- Sun-Dried Tomato Relish—Top grilled foods or blend with ricotta cheese, cream cheese and mayonnaise. Top pizza, sandwiches or add to pasta
- Kalamata Olive Spread— Soft, rich texture. Serve on crackers or a pita with mild cheese. Flavor stews and soups or add to pasta sauces
- Dolmas—Traditional Greek Meze (appetizer). Tender grape leaves hand-stuffed with whole grain rice, pine nuts, currants and aromatic herbs. Excellent appetizer, snack or meal accompaniment
- Sweet Pepper Spread- Simple sweet roasted red pepper sauce. Use as a base for sauces
- Tahini— Nutty flavor and naturally sweet. Add to salad dressings, hummus, baba ghanoush and other spreads. Also adds a twist to rice, pasta, bulgur and chicken
Home-Cooked Ingredients
For distinctive salads, pasta dishes, stews, meats and sauces, Mediterranean cooking ingredients offer a unique and authentic addition to a wide array of American, Greek and other ethnic dishes. Every Peloponnese® product brings a taste of the Mediterranean to your table.
- Grape Leaves—Use as wrapping for grilled fish, meat or vegetables. Use as a bed or garnish for cheese, shrimp and other platters
- Wild Capers—Try on smoked salmon, in salads or with sauces and dressings