Large, dark brown olive with a smooth, meaty texture, named after the city of Kalamata in the southern Peloponnese, Greece. Use it as table olives or added to salads or on the top of crostini bread. Kalamata olives must be hand-picked in order to avoid bruising. They are classed as black olives.
Olives in brine, packed In sealed hermetic box to prevent liquid dripping.