Greece grows many table olives, from the dark purple Kalamata to the large green Halkidiki. Our guide to Greek olive types introduces the main varieties and their protected names, and green vs black olives explains how ripeness and curing change the taste.
For Kalamatas in particular, read Kalamata olives vs black olives and Kalamata olives nutrition. Then use them: marinate olives at home, make a Kalamata tapenade or find out how to use the leftover brine. Curious about the basics? See are olives a fruit?
Our Kalamata olives, 370 g jar are in the Kalamata olive collection. They belong on a Greek salad, in our salads and dips and on any meze plate.
Green and black olives come from the same tree, picked at different stages of ripeness. How harvest time and curing change their colour, taste and texture.
How to marinate olives at home with olive oil, lemon, garlic and Greek oregano, which olives to use, how long to marinate and how to store them safely.
Olive brine is the salty liquid olives are cured and packed in. What is in it, how to store it and eight ways to cook with it, from dressings to marinades.
Guide to Greek table olives: big green Halkidiki olives, Kalamata, Konservolia, wrinkled Throumba and dry-salted Megaritiki, with their EU protected names.
Dakos is a Cretan meze of barley rusk topped with grated tomato, mizithra or feta, olives, oregano and olive oil. How to make it and moisten the rusk.
An easy Greek orzo salad with cucumber, tomatoes, Kalamata olives and feta in a lemon, olive oil and oregano dressing. Great for picnics, lunches and barbecues.
A 15-minute Greek chickpea salad with cucumber, tomatoes, Kalamata olives, feta and an oregano vinaigrette. Easy, no-cook and good for packed lunches.
Are olives a fruit? Yes: botanically, an olive is a drupe, like a plum or cherry. Why olives are bitter off the tree, green vs black, and how olives are cured.
Kalamata olives nutrition from US labels in USDA FoodData Central: 25–45 calories, 2.5–4.5 g fat and 190–320 mg sodium per 15 g serving (2–4 olives).
Compose complementary small dishes and accompaniments around olives or an olive spread.
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