Kalamata Olives

Kalamata olives are the defining table olive of Greece, grown in the Messenia region of the Peloponnese and distinguished by their almond shape, deep purple colour and the small point that gives them their local name.

Unlike oil olives, table olives are harvested when physiologically ripe and then cured to remove bitterness. The traditional process is a long brine in salt and red wine vinegar, which develops the complex, fruity, faintly tart flavour that makes Kalamata the most widely recognised Greek olive abroad.

We list olives from the same estates that supply our Messenian oils, chosen for intact skins, low salt drift and no artificial colour or preservative. The best jars are packed within weeks of curing and kept cool and dark until they ship.

Use them as they are, or warm gently with garlic, citrus and a finishing drizzle of early-harvest Koroneiki. They are also the olive of choice for a proper Greek salad, where the oil that dresses the bowl should be as good as the olives themselves.