Elia Kalamatas

Called either Kalamata, after the city and region on the southwestern side of the Peloponnese where they are traditionally grown, or Kalamon, after the variety of olive tree, these olives are an organic product of exceptional quality that stands out for its authentic taste and intense aroma.

They are never harvested green, and to avoid bruising, they must be hand-picked. These tight-skinned, meaty olives are particularly large in size, almond-shaped, and dark aubergine in color. Their exquisitely rich, fruity flavor is the result of adding either red wine or red wine vinegar to the brine during the curing process.

Oil from these fruits is recognized as one of the healthiest edible oils. Besides providing energy, they are packed with many valuable nutrients: antioxidants, phytosterols, essential Omega fatty acids, and high quantities of minerals. Kalamata olives make a fantastic appetizer or a simple snack between meals, but they are more typically served as mezés alongside cheese and other vegetables.

With their high proportion of pulp to pit, Kalamata olives are often used in olive-based tapenades.