The king of Greek table olives.

The king of Greek table olives, otherwise known as Kalamatas, is deep purple with tight, shiny skin and an almond shape. Their juicy flesh gives a fruity taste.

Grown mainly in the region of Messinia, the capital of which they have been named after, they vary in size with an average of 220 to 240 pieces per kilo. Cured naturally with salt, Kalamon olives are packed in brine for a distinctive rich, smoky flavor.

The king of Greek table olives, otherwise known as Kalamatas, is deep purple with tight, shiny skin and an almond shape. Their juicy flesh gives a fruity taste.

Grown mainly in the region of Messinia, the capital of which they have been named after, they vary in size with an average of 220 to 240 pieces per kilo. Cured naturally with salt, Kalamon olives are packed in brine for a distinctive rich, smoky flavor.

Curing Methods

Kalamon olives are cured naturally with salt.

In various forms:

  • WHOLE
  • PITTED
  • SLICED
  • CUT
  • HALVED
  • PASTE

Packed in:

  • Plastic barrels 220 lt
  • Plastic kegs
  • Plastic jars (PET)
  • Plastic tubes / buckets
  • Metal tins
  • Vacuum bags

Kalamon olives are cured naturally with salt (less salted product), packed in varnished cans and pasteurized at 70-90˚C.

In various forms:

  • WHOLE
  • PITTED
  • SLICED
  • PASTE
Packed in:

  • Metal Cans
  • Glass jars

Kalamon olives are cured naturally with salt and dried in an oven.

In various forms:

  • WHOLE with herbs
  • WHOLE without herbs

Packed in:

  • Plastic kegs
  • Plastic jars (PET)
  • Plastic tubes / buckets
  • Metal tins
  • Vacuum bags

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