The olives because of their bitter taste cannot be consumed directly. They need to pass through different processes before become eatable. The methods are different for each variety of olives. The "Kalamata Olives" are fermented in brine with natural products (sea salt and water) to create their rich and unique flavor.

Olives are very low in Cholesterol and they are a good source of Dietary Fiber, Iron and Copper. Also, they are very good sources of Vitamin E and monosaturated fats which are anti-inflammatory assuring a better protection at the cellular level.

The nutrition facts of Kalamata Olives are:

Minerals	Mg per 100 g	% Daily Value
Calcium	88 mg	8%
Magnesium	4 mg	1%
Iron	3,3 mg	18%
Phosphorus	3 mg	0%
Manganese	0,02 mg	1%
Copper	0,25 mg	12%
Sodium	872 mg	36%
Potassium	8 mg	0%
Zinc	0,22 mg	1%
Selenium	0,9 mg	1%

Vitamins	Mg per 100 g	% Daily Requirements
Vitamin A	403 IU	8%
Vitamin C	0,9 mg	1%
Vitamin E	1,65 mg	5%
Vitamin K	1,4 mg	2%
Vitamin B6	0,009 mg	0%
Thiamine	0,003 mg	0%
Niacin	0,036 mg	0%
Pantothenic Acid	0,015 mg	0%

	Per 100 g	% Daily Value
Calories	115	5,75%
Proteins	1 g	1%
Fats	11 g	16%
Carbohydrates	6 g	2%
Cholesterol	0	0%

Percent daily values are based on a 2,000 calorie diet.