Native to Kalamata, Greece, good Kalamata olives are purplish black in colour and will have a small slice in their side. This marking occurs before the olive is cured and allows the wine vinegar brine to fully penetrate the olive, giving it a strong, fruity flavour with a slight acidity. Kalamata olives are commonly thought of as the Greek olive and are traditionally used in Greek salad.

*Available both whole or pitted.