What are Kalamata olives? And why are they so special?

Kalamatas stand out for their oblong, almond shape and their deep purple hue. Kalamata olives are meaty and firm with an oily texture. Above all, it’s the big flavors of the Kalamata that put it on another level compared with other types of olives. These purple-hued Greek olives are bold and briny with fruity notes and often a mild smokiness. Some say they have a tanginess reminiscent of red wine vinegar. A lot of their flavor comes from the curing process.

Kalamata olives are an eye-catching feature on Greek mezze platters and charcuterie boards. They aren’t just a snacking olive or entertaining olive, their bold and colorful presence makes them an incredible ingredient in so many everyday creations—from Greek-themed pasta salads and pizzas to crostini appetizers and tapenades.

Kalamata olives are a prized component of Greek cuisine—so special that they are assigned PDO (Protected Designation of Origin) status by the European Union. This is a designation used to recognize products for their unique characteristics that are specific to geographical location and origin. To carry the PDO label, products must follow strict standards of production and must meet specific standards, all of which are regulated by the EU.

The origin of Kalamata olives and their brief history

These beloved Greek olives are named for the town where they are grown and harvested: Kalamata, located in the Messenia Valley of Greece’s Peloponnese Peninsula region. Though their specific origin isn’t known, Kalamata olives have been around for centuries—maybe even millennia—as a vital part of Greece’s rich history. More than a part of the local diet, olives were a commodity that contributed to the region’s economy… and they still do! Today, these popular purple-hued olives are grown throughout Central and Western Greece, where the fertile soil and Mediterranean climate is perfect for olive growing. Here, the winters are mild, the springs are sunny and the summers are hot. If the temperatures dropped too low, the olive trees would not survive.

Timing, picking (harvest) and curing

The fruit from Kalamata olive trees are typically harvested from November up through the end of the year. As is the practice with all table olives, the olive fruit is picked only by-hand to avoid bruising and damage to the olives’ presentation. Calamata olives are only desirable when they have surpassed their under-ripe “blonde” or brown color and have taken on their full deep purple (to black) hue.  

The Calamata variety is cured using a natural brine fermentation—a process that uses simply water and salt to convert the olives from a hard and inedible fruit to a more tender and savory table olive. These olives are cured for a period of approximately 3 months depending on the size of the fruit.

The Best Kalamata Olives - The Delallo Difference

DeLallo sources authentic Kalamata olives from the Messenia region. Olives are handpicked and chosen for their quality and size. DeLallo uses a natural brine fermentation to cure olives. Other companies may try to pass off under-ripe fruit or inferior curing by adding red wine vinegar or grape must to mask any bitter flavors. This is not a DeLallo practice.

Recipes With Kalamata Olives And Usage Ideas

Calamata olives are a fine table olive that can be enjoyed alone as an appetizer or snack. They are commonly paired with other Greek mezze platter items like feta cheese, hummus, roasted red peppers, other Greek olives, stuffed grape leaves and pita bread. Their striking appearance and bold flavor make them a great olive for charcuterie plates and cheese boards with specialty cheeses, cured meats and more.

Along with being an incredible table olive for snacking and entertaining, the Calamata is an awe-inspiring kitchen ingredient. Try the Calamata as a flavorful and colorful addition to Greek-inspired salads, cold picnic pasta salads, handmade pizza pies and flatbread appetizers. Use the Calamata to create your own tapenade spread for wraps, paninis and gourmet grilled cheese sandwiches. The Calamata olive pairs well with a crisp and fruity Pinot Noir or Pilsner beer.

Kalamata Olives: FAQ

How do I pronounce “Kalamata”?

Kalamata is pronounced kah-luh-MAH-tuh.

What do Kalamata olives taste like?

The careful selection of Calamata at their peak ripeness along with the natural curing methods explained above result in an olive boasting a semi-firm bite with an unmistakably intense briny flavor and pleasant smoky finish. Calamata olives are not for the beginner olive eaters. Unlike black olives (canned olives) that are mild from quick curing processes with lye, Calamata olives are cured more slowly and naturally to capture their bold olive flavor.

Do Kalamata olives go bad?

Yes, olives go bad. How long olives last depends on the way they were purchased and how well they are being stored. Unopened jars of olives can last for up to two years—be sure to check the label for an expiration date. Once opened, jars and containers of olives are best stored in the refrigerator. If refrigerated and sealed properly, opened jars of olives can last for quite a well. Olives stored in brine will degrade more than those stored in oil, so while they can be eaten, their flavor and texture will not be optimal. It is important to keep olives coated, whether in brine or oil. If they dry out, they will go bad more quickly.

What is the difference between Kalamata olives and black olives?

Olives known as “black olives” are ripe olives that have been quickly cured with lye, which leaves them tender with much less of a defined flavor. Unlike these canned black olives, Calamata olives are cured with a much slower, more natural method that captures a bold, tart, briny olive flavor.

What is the difference between Kalamata olives and green olives?

The biggest difference between Kalamata olives and green olives are the level of ripeness at which they are harvested. “Green olives” is a term that refers to olives that picked before they have become ripe. These olives remain more crisp and tart through the curing process. Unlike green olives, which are harvested before maturity, Kalamata olives are allowed to ripen fully on the tree. This results in their characteristic dark purple to almost black color, a stark contrast to the greenish hues of their unripe counterparts.

What is the difference between Kalamata olives and Nicoise olives?

Kalamata olives and Niçoise olives are two different types of olives from two different countries. Niçoise olives are small French olives that ripen in a range of brown hues. They are sour and fruity in flavor. Kalamata olives are Greek olives that are much larger in size than Niçoise olives and with a deep purple color. Both olives are brine cured and have a similar texture. While both olives are intense in flavor, Kalamatas are more sweet and fruity than Niçoise.

What is the difference between Kalamata olives and Gaeta olives?

Kalamata olives and Gaeta olives are two different types of olives from two different countries. Kalamata are from Greece, while Gaeta olives come from Italy. Gaeta olives are similar in color to the Kalamata, though more brown and violet than purple. Like the Kalamata, Gaeta olives are also known for their tangy, tart and intense flavor. In fact, Gaeta olives can be used as a substitute when Kalamata olives aren’t on-hand.

Where can I buy DeLallo Kalamata Olives?

Order DeLallo Calamata olives online or find them at most major supermarkets across the country.