Klimis olive kernel briquettes, 3 kilo

On our search for new innovative and sustainable products, I came across these briquettes in Kalamata. This product is fairly new on the market and has already won many awards for sustainability and environmental friendliness. During the production of olive oil, the stones and skin of the olives remain after the first pressing. These are taken to a factory where a second pressing of olive oil is made. The so-called Pomage, cooking oil. Here, too, the pips and skin remain. In Kalamata, this residue is used to heat lime kilns. After burning, a residue also remains. This was thrown away.

Throwing away this remnant was a thorn in the flesh of the lime kiln owner. For years, he has been walking around with the idea of doing something with it. After many tests, he discovered that if you mix this residue with starch, you can make amazing briquettes. These briqettes have an incredible heat and long burn time, without releasing smoke or smells. There has been no artificial or chemical application whatsoever.

You have a super briquette for the bbq, for which at least no trees need to be cut down. Light it up with some twigs or charcoal and grill away.