The Kalamata olive is a large black or brown olive with a smooth, meaty texture named after the city of Kalamata in the southern Peloponnese, Greece. The olives mature on the trees until their color turns black and the oil content has reached about 40% of their peak. Often used as table olives, they are usually preserved in wine vinegar or olive oil. Kalamata olives are one of the most interesting olive varieties, and they contain powerful polyphenols that appear to protect against disease.
