A celebrity of the Greek olive world, the tart and tangy Calamata can be spotted a mile away (well, not really) by its deep purple hue and distinct almond shape. Entertaining with Greek mezze items? You need this olive.

ORIGIN
Kalamata, Greece

DELALLO VARIETIES
Jumbo Pitted Seasoned Calamata Olives, Pitted and Whole Calamata Varieties, Greek Feta Salad, Pitted Calamata Piccante, Garlic Stuffed Calamata, Olive Medley, Pitted Olives Jubilee, Hot Pitted Olive Salad, Mediterranean Mushroom Medley, Greek Mix Olives.

QUICK FACTS

• Also known as Kalamata with a “K”
• Almond shape with a signature deep purple hue that ranges from eggplant purple to nearly black.
• Grown to be used for both table olives and olive oil.
• Handpicked for table olives to avoid bruising.
• Cured in a natural sea salt brine for about 3 months.

TASTE & TEXTURE
A meaty olive with a semi-firm bite and a distinguished complex flavor that is both tart and fruity.

PAIRING IDEAS
Pair up Calamata olives with other beloved Greek mezze favorites: feta or ricotta salata cheeses, hummus, stuffed grape leaves, toasted pita chips and more. Top it off with a fruity Pinot Noir.

IN THE KITCHEN

• Mediterranean Bow Ties with Calamata Olives and Feta
• Garden Greek Hummus Dip
• Calamata Olive Tapenade Grilled Cheese with Tomato & Spinach
• Watermelon Olive & Feta Salad
• Mediterranean Chicken with Olives
• Salmon Tuscano with Herbed Whole-Wheat Orzo
• Garden Greek Orzo Salad
• Whole-Wheat Spaghetti with Puttanesca Sauce & Breadcrumbs

DID YOU KNOW…?
Calamata olives can become too bitter if overcooked, so be sure to add them to hot dishes near the end of cook time.