A medium size, almond shaped Greek olive that ranges from black to purple in color. It is a brine-cured, stone cracked olive that is slit, packed in vinegar, and cured to produce a rich, somewhat sour to fruity flavor. With a soft meat and a sour to fruity flavor, it is a good olive for making tapenades (olive spreads). Kalamata olives can be served as hors d'oeuvres or as a complement to salads and other foods. This olive may also be referred to as Calamata olive.
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