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Probably the most well-known Greek olive, black or deep purple Kalamata olives are harvested in December when fully ripened in the valley of Messina, near the town of Kalamata. The best Kalamata olives are sliced then cured in a red-wine vinegar brine. Perhaps the most well-known of Greek olives, the olive has tight, snappy, shiny skin, and a distinctive almond shape. 

Growing under the amazing Greek sun, the olive trees here have much larger leaves than other types of olive trees around the nation and the world and absorb more sunshine.

This dark cherry-sized fruit — yes, the olive is a fruit — that has been used by Greeks for thousands of years not only tastes great, but it also serves up a host of nutritional benefits.

It’s no secret that doctors and dieticians call it one of the healthiest foods on earth and that’s because they are high in sodium, rich in healthy fats and contain a natural antioxidant.

Kalamata olives contain a range of health-promoting vitamins and minerals and are particularly high in iron and vitamin A. It is said that regular consumption may help lower the risk of cardiovascular disease and various cancers.

Kalamatas are served well as a tapenade spread or as an ingredient in a Greek salad.

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