Kalamata OELives 170 g
The 170g jar, filled with certified organic Kalamata olives (100%). Elevated with self-harvested, single-origin, certified organic extra virgin Koroneiki olive oil, sea salt, vinegar, and oregano.
Kalamata olives: the real landmark
Kalamata, capital of the region of Messinia in the Peloponnese, is not only our home by choice, but also home to the world-famous Kalamata olives of the same name, also called Kalamon olives. Located at the end of a picturesque valley and silhouetted by the Taygetos Mountains, Kalamata boasts a network of dreamy alleys, a beautiful city beach complete with crystal clear waters, and the rustic flair of a community of farmers. But all of these unique selling points of Kalamata cannot be talked about enough to contribute to the fame of the city of 70,000 inhabitants. This is because the brown-reddish to, more rarely, black olive of the same name is responsible for this worldwide fame. Or rather, their taste.
For thousands of years it has grown and been cultivated in Kalamata and its surroundings, in varying degrees. Almost everyone has the Kalamata olive in their front yard and garden, it fills the shelves of every shop in this city and is served as a snack beforehand in almost every restaurant. Losing yourself in debates about how best to ripen, pickle, and season them can become an hour-long endeavor once you’re there. The expertise, experience and traditions of Kalamata’s families are too extensive.
Despite the fact that olives are now grown and cultivated all over the world, they originally came from the trees of the areas around Kalamata.
The darkest edible olives in the world
The color spectrum of the Kalamata olive/Kalamon olive ranges from a light reddish-brown to a rich purple, to a blackish purple. This striking, versatile, yet distinctive coloration is the hallmark of this olive. These almond-shaped fruits have harder skins than numerous other varieties of olives and convince with a pleasantly strong and juicy flesh.
Within a few decades, the name of the variety also known as “Kalamon olive” has become a constant in the consumer’s perception. Whenever the subject of edible olives comes up, Kalamata olives will be associated with it and are synonymous with convincing quality and a unique taste. This welcome development does, however, pose its own risks. For example, in large-scale industrial processing today, unripe olives of all imaginable varieties are often additionally dyed black and then declared and sold as Kalamata/Kalamon olives. The only reason for this is to be able to achieve correspondingly higher sales and turnover with the product.
The fruits provide valuable ingredients
The quality of the Kalamata olive, as described above, is defined first and foremost by the content of therichness of the ingredients. It contains mineral substances such as:
- Trace elements such as iron or zinc
- Vitamins B1, B2, B6, C and E
as well as secondary plant compounds such as phenol and polyphenols. Since this richness can be seen in the natural dark purple coloration and thus the degree of ripeness, when buying olives supposedly of the Kalamata variety, it is essential to pay attention to the authenticity of the color. Numerous identical black olives in a jar indicate additional coloring on the part of the manufacturer.
The absolute proof that you have really bought Kalamata olives, you have only when you have eaten the olives. The core/stone of the olives is pointed at both the top and bottom and often shaped like a crescent moon. An undeniable characteristic of this variety of olive.
By the way, the fact that olives can generally be called a fruit is due to the fact that, despite their taste, they are classified as a fruit. The root of this decision lies — appropriately enough — with the trees themselves. Olive trees bear at regular intervals and during harvests the fruits of the tree are gathered. In addition, the fruits have a core/stone. With these properties, olives meet the definition of fruit.
Why should it be organic olives?
Olives, such as Kalamata olives, are processed in numerous ways after they are harvested and then pickled for different lengths of time. The process of pickling in brine, wine vinegar and extra virgin olive oil ensures that the olives defuse their extreme bitterness, making them suitable for consumption, tasting delicious and releasing their full aroma. In the richness of ingredients just described, it is mainly the phenols and polyphenols with their bitter substances that stand out in terms of taste and thus easily drown out the diversity of the natural aroma. Therefore, during the period in which the olives are pickled, it is necessary to round off the bitter substances.
The organic certification of a product implies in most cases a lot of manual work and categorically excludes the use of machines, especially during harvesting. This is also the case with the harvesting of
certified organic Kalamata olives. Machines always carry the risk of causing contamination and damage. Especially the skin of edible olives has high water content, which makes it very susceptible to damage. Olives, especially table olives, grown and processed at certified organic level, are therefore always harvested by hand with care for quality. By the way, a high water content is important for the olives to taste good, create a pleasant mouthfeel with their crunchy skin, and make a fresh snack.
In order for the Kalamata olives to finally be labeled “organic”, all the ingredients during the pickling process, such as the brine, the wine vinegar, the extra virgin olive oil or any spices, must also be certified organic. Thus it is prevented that in its marketing the olive is referred to as a high quality raw material, but at the same time quality is lost in the pickling process, which is actually conceived as a refinement.
What is the difference between Koroneiki olives, Chalkidiki olives and Kalamata olives?
It is important for general understanding to internalize that, in addition to the Kalamata olive, there are well over 1000 varieties of olives in the Mediterranean region alone, between which one can and must distinguish. Well over 90% of these numerous varieties of olives are cultivated to produce oil from them. They are therefore already grown, harvested and processed from the outset to produce a good extra virgin olive oil.
The remaining 10% of all those olive varieties are grown to be sold as edible olives (also called table olives). This means that a general distinction is made between numerous olive varieties and their specific purpose for cultivation. Depending on the purpose of cultivation, they can be called oil olives or edible olives. While the smaller green Koroneiki olive is the most famous oil olive in Greece and is grown on 60% of the total agricultural land used for olives, the dark purple to black Kalamata olives and the green fleshy Chalkidiki olives are the most famous edible olives in Greece. The former are famous even far beyond Greece’s borders.
We produce our oil from the green, smaller Koroeniki olive and create our paste from the reddish-purple-black and larger Kalamata olive. We also offer a tasty variation of pickled green, larger Chalkidiki olives and the said Kalamata olives. Discover and enjoy now!
London International Table Olive Competition 2021