Kalamata olives are almond-shaped and deep purple to black in color, prized for their meaty texture and complex flavor. Naturally brined, they offer a bold, slightly salty taste with fruity, wine-like undertones and a smooth, glossy skin. Traditionally grown in Greece, these olives are commonly served whole or pitted and sliced in salads, antipasto platters, pasta dishes, or tapenades. Their rich, savory profile adds depth to both Mediterranean and contemporary recipes.
