• sliced

• whole

• halved

• pitted

HISTORY

The Kalamata olive is a large purple olive with a smooth, meaty texture named after the city of Kalamata in Southern Peloponnese in Greece.  Naturally, the Kalamata olive is often referred to as the Greek olive, and is distinct in taste and appearance. 

Unlike most green and black olives, Kalamata olives are a deep, rich aubergine in color and when brined, they appear almost dark brown or black. On the tree, these purple almond-shaped fruits are hard to miss because of their beautiful colour. 

Kalamata olives are great for salads and adding to gourmet platters as an excellent source of monounsaturated fat. They’re also fantastic in olive tapenade, a rich olive spread popular in the Mediterranean.