Also called Calamata.
Is a large, dark black/purple olive.
Available ‘fresh’ (cured but not pickled) or in olive oil or vinegar, where the olive is slit to more readily absorb the flavour.
Rich, smooth flavour.
Commonly used as a table olive.
Immature fruits are also available as Kalamata green olives, but these are not a true Kalamata olive.
Green olives can be rather bitter, and are prized in Italian cooking.

Select firm, unblemished olives.