Kala­ma­ta OELives 170 g

5,60

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.

Show more

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:

  • Cal­ci­um
  • Phos­pho­rus
  • Magne­si­um
  • Sodium
  • 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!

OEL Berlin Award Signet

Lon­don Inter­na­tio­nal Table Oli­ve Com­pe­ti­ti­on 2021

1x Gold