Kalamata Olives are prepared olives produced in Southern Greece. Though they are classed as black olives, they are actually a dark purple. The olives are medium-sized and oval, with flesh that separates easily from the pit.
They are cured in brine with red wine vinegar, then pickled in wine vinegar and olive oil, and packed in vinegar.
They have a pronounced fruity, winey taste with a meaty texture. They are usually sold unpitted.
The oil made from these same olives is very good, but it is not usually available outside Greece.
Named for town of Kalamata in the Messina Valley.