General Description/History

• Also called Calamata
• Large, dark black/purple olives
• Available ‘fresh’ (cured but not pickled) or in olive oil or vinegar, where the olive is slit to more readily absorb the flavour
• Rich, smooth flavour
• Commonly used as a table olive
• Immature fruits are also available as Kalamata green olives, but these are not a true Kalamata olive
• Green olives can be rather bitter, and are prized in Italian cooking

Season: Autumn,Winter

Botanical Name: 

Alternative Names: 

Availablity: March,April,May,June,July,August

Growing Areas: 

QLD – Chinchilla
VIC – Mid Murray Districts, Sunraysia
SA – Adelaide Plains, Riverland
WA