The Kalamata cultivar is of Greek origin and is named after a small town in southern Peloponnese. Kalamata olives are cured by means of a natural fermentation process. Kalamata olives are deep purple in colour, full of flavour and well-rounded in taste. The fruit is fleshy and reminiscent of a full-bodied wine, but with a distinctive sharpness that’s typically associated with olives.

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