Kalamata olive
| Kalamata | |
|---|---|
A bowl of Kalamata olives | |
| Olive (Olea europaea) | |
| Color of the ripe fruit | Dark purple |
| Origin | Greece |
| Notable regions | Kalamata |
| Hazards | Verticillium wilt and cold |
| Use | Table and oil |
| Oil content | 6 |
| Symmetry | Slightly asymmetrical |
| Nutritional value per 100 g (3.5 oz) | |||||
|---|---|---|---|---|---|
| Energy | 284 kJ (68 kcal) | ||||
3g | |||||
6.8g | |||||
0g | |||||
| |||||
Source: | |||||
| †Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies. | |||||
The Kalamata olive is a large, dark purple olive with a smooth, meaty texture, named after the city of Kalamata in the southern Peloponnese, Greece. Often used as table olives, they are usually preserved in wine vinegar or olive oil. Typically the term "Kalamata" legally refers to a region of Greece where these olives are grown, but a few countries (mainly outside the United States and European Union) use the name for such olives grown anywhere, even outside of Greece. Within the EU (and other countries that ratified PDO agreements or similar laws), the name is protected with PDO status, which means that the name can only be used for olives (and olive oil) from the region around Kalamata. Olives of the same variety grown elsewhere are marketed as Kalamon olives in the EU and, sometimes, elsewhere.