Kalamata Olives are probably the most well-known Greek olives that can only be found in the southern part of Peloponnese and west Central Greece. Due to the larger leaves of Kalamata olive tree, compared to other types of olive trees, it absorbs more sunshine, giving the fruit its dark purple color, dense texture, and unique flavor, some compare to the finest wines. The Kalamata olives are harvested in late November to early December, when they are fully ripped on the tree, so as to get their black color. After collection, they are cured in salt brine, and they are preserved in vinegar and extra-virgin olive oil, that gives them their unique smoky, fruity, and rich flavor. Kalamata olives have a shiny and tight skin, a smooth texture, and a unique almond shape.
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