Natural black table olives of the Kalamon variety come from olive trees which are grown in various parts of Peloponnese and central Greece. However, the main production is in the historically associated southern part of the country around Laconia.
 

  The Kalamon variety is the most prized and well-known Greek olive globally and is intrinsically associated with premium quality and fine taste. Kalamon olives are reputable both in the Greek and the global market due to the outstanding organoleptic characteristics of the end product and their unique dark colour, crisp flesh and amazing flavour. Kalamon olives are also distinguishable by their conical-cylindrical shape which is curved at the top.
 

  The olives are picked by hand only after they have reached full maturity, once the fruit has a deep black colour. Harvesting lasts from November until December. After harvest, the olives are taken to well-organised processing plants where they undergo natural fermentation and are preserved in brine. They are then matured in the same brine where they acquire excellent organoleptic characteristics under the continuous gaze of experts.

 

  Olives are a great healthy snack that can be eaten at any time of the day! You can also add them to your salad, on your pizza or in your red homemade sauce. Don’t forget to include them in your cheese platters, as they are great paired with cheese, crackers and other small delicacies!