Kalamata

Kalamata olives come from the Kalamata tree, a distinctive Greek cultivar known for its graceful, upright growth and long, slender, dark green leaves. Native to the Peloponnese region—particularly around the city of Kalamata—the tree thrives in warm, coastal Mediterranean climates and produces the iconic almond-shaped, deep purple to black olives prized around the world. These olives are typically cured in brine or red wine vinegar, developing a rich, fruity flavor with notes of red wine, figs, and a pleasantly tangy finish. The Kalamata tree is not self-fertile, meaning it relies on cross-pollination for reliable fruit production; common pollinators include Koroneiki, Kothreiki, and Conservolea. Known for both its beauty and its exceptional fruit, the Kalamata cultivar is a cornerstone of Greek olive tradition and a favorite for table olives worldwide.