Large, almond-shaped, deep purple Greek olives known for their rich, fruity, slightly bitter flavor, harvested ripe and cured in brine or wine vinegar.
For use as table olives. They have a meaty texture and are a staple in Mediterranean cuisine, offering antioxidants and healthy fats, though they are naturally bitter and must be processed to become edible.
Origin:Named after Kalamata in Greece, they are native to the Messenia region, though grown elsewhere.
Appearance:Deep purple to black, with an oblong, almond-like shape.
Flavor:Intense, fruity, and rich, often with a tangy or wine-like note from the brine.
Texture:Meaty and firm.
Curing:Harvested ripe (black), then cured in saltwater brine or wine vinegar, which removes bitterness.