One of the most recognizable Greek products, Kalamon Olive is famous for its rich fleshy texture and its unique taste, which place it at the top of its kind, worldwide!

The “Nychati Kalamon” or Kalamata is a great variety of table olives and the second most important table olive variety in Greece, grown mainly in Peloponnese -Messinia & Lakonia - and in central Greece. Variety is medium – sized with the weight of the fruit ranges from 3 to 6 g and its shape is elongated asymmetric with pointed apex but no nipple like the grape of variety “Aetonychi.” The skin of the fruit is thin and flexible and takes deep black color at full maturity, making it ideal variety to produce naturally black olives. Harvesting is done by hand at full maturity during November – December. After harvesting, the olives are transported to processing plants where they are sorted, sized and rinsed with water in order to remove impurities. Finally, they are immersed in brine with 8-10% of sea salt, where a weak spontaneous fermentation takes place by a mixed flora. The process is completed within 6-9 months. If the olives are not slit or split before processing, this can be done after processing before the final packaging.

After debittering, the olives are placed in a variety of containers: glass jars, containers of PET, plastic barrels and cans in a brine solution with sea salt, water, wine vinegar, and a thin layer of extra virgin olive oil on top.

The final product

Kalamata olives have a homogeneous but variable chocolate to dark brown – violet color. The olives are firm and crisp with a distinct fruity taste that is also salty, slightly bitter and wine – like. Ideal for salads and especially the Greek salad. They can be served on their own such as a meze – appetizer or used in many recipes.

Kalamata Olives whole - Glass jar

The Kalamata Olives variety is a very tasty table olive, worldwide appreciated, owing its fame to the excellent growing conditions.