KALAMATA Black Olives

• Olive variety: Kalamata (Kalamon).
• Region of origin: Peloponnese, Greece.
• Harvest period: November – December.
• Harvest method: By hand.
• Net weight: 1kg. 
• Shipping weight, inc. packaging: 1,910 kg. 

Black Olives Kalamata 

Middle-sized, almond-shaped purple or dark-purple olives with a soft texture, from the Peloponnese region, Southern Greece. Kalamata (or Kalamon) olives are harvested by hand to avoid damage of gentle peel. The olives are usually packed in brine and wine vinegar. Kalamata olives are used as table olives, mostly with soft olive oil (e.g. Aegean Gold) and seasonings. Fine snack for wine or ouzo (anise spirit drink from Lesvos, Greece). The olives are packed in light salt brine. To avoid an overly salty taste rinse olives with cold running water before use.