Kalamata Olives ( Pitted )

The Kalamata olive is a large, dark brown olive with a smooth, meaty texture, named after the city of Kalamata in the southern Peloponnese, Greece. Often used as table olive. Typically the term "Kalamata" legally refers to a region of Greece where these olives are grown, but a few countries (mainly outside the United States and European Union) use the name for such olives grown anywhere, even outside of Greece. Within the EU (and other countries that ratified PDO agreements or similar laws), the name is protected with PDO status, which means that the name can only be used for olives (and olive oil) from the region around Kalamata.[3] Olives of the same variety grown elsewhere are marketed as Kalamon olives in the EU and, sometimes, elsewhere.

Description

Old advertisement for soap-making from Kalamata olives
Kalamata olives are so-named because they were originally grown in the region around Kalamata, which includes Messenia and nearby Laconia, both located on the Peloponnese peninsula. They are now grown in many places around the world, including in the United States and Australia. They are almond-shaped, plump, dark purple olives[9] from a tree distinguished from the common olive by the size of its leaves, which grow to twice the size of other olive varieties.[2][failed verification] The trees are intolerant of cold and are susceptible to Verticillium wilt but are resistant to olive knot and to the olive fruit fly.

Kalamata olives, which cannot be harvested green, must be hand-picked to avoid bruising.

COOK IT 

Enjoy alongside feta cheese or in pasta, salad and more.