Kalamata
A bowl of Kalamata olives
Olive (Olea europaea)
Color of the ripe fruit	Dark purple
Origin	Greece
Notable regions	Kalamata
Hazards	Verticillium wilt and cold
Use	Table and oil
Oil content	6
Symmetry	Slightly asymmetrical

TheKalamata olive is a large, dark purpleolive with a smooth, meaty texture, named after the city ofKalamata in the southernPeloponnese,Greece^[3]. Often used as table olives, they are usually preserved inwine vinegar orolive oil.

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 ratifiedPDO 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.^[4] Olives of the same variety grown elsewhere are marketed asKalamon olives in the EU and sometimes elsewhere.^{[5][6][7][8][9]}

Kalamata olives are so-named because they were originally grown in the region around Kalamata, which includesMessenia and nearbyLaconia, both located on the Peloponnese peninsula. They are now grown in many places around the world, including the United States and Australia. They are almond-shaped, plump, dark purple olives^[10] from a tree distinguished from the commonolive by the size of its leaves, which grow to twice the size of other olive varieties.^[11] The trees are intolerant of cold and are susceptible toVerticillium wilt but are resistant toolive knot and to theolive fruit fly.^[12]

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

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Aetonychalea:Kalamata (old: Kalámai);
Aetonychi: Greece;
Aetonycholia: Kalamata,Patras;
Calamata:Agrínio,Aitoliko,Cyprus,Iznik, Kalamata,Lakonia,Messini,Peloponnese,Sparta,Western Cape (South Africa),California (USA);
Calamatiani: Greece;
Calamon: California, Kalamata,Crete, Lakonia,Lamia, Messini, Patras, Peloponnese,Tunisia,Western Australia;
Chondrolia: Kalamata, Lakonia, Messini, Patras;
Kalamata Jumbo andKalamata Tiny: Western Australia;
Kalamatiani: Peloponnese;
Kalamon: Greece,China,Cyprus, Crete, Peloponnese,Perugia (Italy),South Africa;
Karakolia: Greece;
Nychati: Kalamata, Peloponnese;
Nychati di Kalamata: Aitoliko, Kalamata, Lakonia;
Tsigeli: Greece;
Karamursel Su Kalamata:Bursa,Gebze, Gölcük,Karamürsel,Kocaeli, the Marmara region;
Su Zeytini (Turkey).^[13]

There are two methods of preparing Kalamata olives, known as the long and short methods. The short method debitters the olives by packing them in water or weakbrine, which is changed daily for around a week. Once debittered, they are packed in brine and wine vinegar with a layer of olive oil and slices of lemon. The olives are often slit to decrease the processing time further. The long method involves slitting the olives and placing them in strong brine for up to three months to debitter them. Somepolyphenol remains in the olives after processing, giving them a slightly bitter taste.^[14]

• Greek cuisine
• Greek products with protected designation of origin
• Kalamata
• Olive cultivars

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