Feature: Kalamata Olives
Kalamata gives its name to the prized Kalamata olive, a plump, purple-black variety found in delicatessens around the world. The region’s reliable winter rains and hot summers make for perfect olive-growing conditions.
The Kalamata tree is distinguished from the common olive (grown for oil) by the size of its leaves. Like its fruit, the leaves of the Kalamata are twice the size of other varieties and a darker shade of green.
Unlike other varieties, Kalamata olives can’t be picked green. They ripen in late November and must be hand-picked to avoid bruising. You can buy and sample these famous olives at the markets in Kalamata.