Kalamata olives are perhaps the most famous Greek olive variety. They have a deep purple color, a meaty texture, and a rich, fruity flavor. Kalamata olives are often brine-cured with vinegar and are widely used in Greek cuisine and salads.
Elies Kalamon, known as Kalamata olives abroad—a supreme variety cultivated in Greece’s Kalamata, Messinia and Lakonia region. With their beautiful black-purplish hue, high oil content, and thin, elastic skin, these olives are a Mediterranean treasure. Marinated in extra virgin olive oil and red wine vinegar, they offer a delightful taste and health benefits. Elevate your dishes with the essence of Greece through each delectable bite of Kalamon!
