Greek · Dark Purple-Black
Kalamata Olive
Named after the city of Kalamata, southern Greece
The Kalamata is arguably the world's most recognized olive variety — a large, almond-shaped, dark purple-to-black olive from the Peloponnese region of Greece. Cured in red wine vinegar brine or wine, it has a rich, fruity, deeply savory flavor with a meaty, firm texture. It carries a Protected Designation of Origin (PDO) status, meaning authentic Kalamata olives can only come from a specific region of Greece.
Rich, fruity, and deeply briny with a hint of wine from the curing liquid. The flesh is firm and meaty — among the most substantive of all table olives. Their flavor is bold enough to hold its own in strong-flavored dishes.
Greek Salad: The classic home — alongside tomatoes, cucumbers, feta, and red onion.
Tapenade: Their rich, fruity depth makes them ideal for blending into olive tapenade.
Pizza & Flatbreads: A natural on Mediterranean-style pizzas with feta and roasted vegetables.
Charcuterie Boards: Their dramatic color and bold flavor make them a standout on any cheese board.
Kalamata olives hold PDO (Protected Designation of Origin) status in the EU — only olives grown in the Kalamata region of Greece can be officially called Kalamata olives.
They are traditionally cured in red wine vinegar, which contributes to their distinctive tangy, wine-laced flavor profile.