Pitted Amfissa Olives

Amfissa olives are a variety of Kalamata olive, grown primarily in Greece. They are typically harvested when mature and have a deep purple-black color and a rich, fruity flavor. After harvesting, they are often cured in brine to preserve them and reduce their bitterness.

Amfissa olives are commonly used as a table olive, eaten whole or pitted. They are also used in Mediterranean dishes, salads, pizzas, and as a garnish for appetizers and main courses. Their briny, savory flavor adds depth to a variety of foods.

Amfissa olives are a natural food product and are generally recognized as safe for consumption. They are a source of healthy monounsaturated fats and antioxidants. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated olives and their components, and the European Food Safety Authority (EFSA) also reviews food ingredients. No specific health concerns are associated with typical consumption levels.