Kalamata Olives

Kalamata olives are named after the city of Kalamata in Messenia, southern Greece. They are an almond – shaped, plump, dark purple olive with a fragrant fruity flavor. Kalamata olives cannot be harvested green, and must be handpicked in order to avoid bruising.

John Greek Kalamata olives are harvested and prepared using traditional methods. John Greek Kalamata olives are debittered by packing them in water or weak brine for about a week; once complete, John Greek Kalamata olives are removed from the debittering solution and packed in Greek extra virgin olive oil and spiced with local wild Greek oregano.

All John Greek Kalamata olives are carefully selected to ensure size and consistency; the John Greek Quality is found in its “Kalamata olive” firm flesh and smooth texture complimented by the slight grassy fruity aroma of its extra virgin olive oil infused with fragrant wild Greek Oregano used for packing in every jar.

John Greek Kalamata olives are picked and treated according to traditional methods to preserve quality and taste. Unlike others, the contents of extra virgin olive oil and wild Greek oregano used in every jar to pack the John Greek Kalamata olives can and should be used to pour over salads or cold dishes.