Kalamata olive: Greece's table variety

If any table olive variety is known worldwide like a brand, it is Kalamata: almond-shaped, purplish-black, large-fruited, and named after the Messenia region of Greece.

A protected name

"Kalamata" is not merely a variety name but a protected designation of origin. To be sold under that name in Greece the fruit must come from a defined area; the same variety grown elsewhere is usually sold as "Kalamon".

This is the international counterpart of Türkiye's geographical indication system. On how that works here: Geographical indications: what do 25 registrations achieve?

Why does it taste different?

Kalamata's distinctive taste comes as much from processing as from the variety. In the traditional method the fruit is debittered not with lye but in natural brine, then usually held in a liquid containing red wine vinegar and olive oil.

The method takes longer than the lye processing used for green table olives, but it preserves the fruit's own aroma. It follows the same logic as Türkiye's natural brining tradition: how olives are brined.

Compared with Türkiye

Kalamata's closest Turkish relative is Gemlik: both are black table olives, and both rest on a natural brining tradition.

The essential differences are shape and size. Gemlik is near-round and medium-large; Kalamata is elongated, almond-shaped and larger. There is also a market difference: Kalamata became a global brand, while Gemlik stayed largely within the domestic market.

Related pages

• World olive varieties: from Picual to Kalamata
• Türkiye's 17 olive varieties
• Chilling requirement in olives