Italian Chopped Salad

Olive the Facts: Kalamata Edition

Let’s chat about the undisputed King of the olive world, His Royal Brininess—the Kalamata. 

Dark, glossy and packed with bold, tangy goodness, these regal Greek beauties are in a league of their own.

Named after the city of Kalamata, Greece, they’ve been around for thousands of years—because the ancient Greeks knew a good thing when they tasted it. 

Grown on centuries-old trees, hand-harvested at peak ripeness, and traditionally cured in a red wine vinegar brine, Kalamata olives are basically the A-listers of the olive world.

What makes Kalamatas so special? That unmistakable deep purple color and meaty texture. They’re rich, fruity and slightly tangy—way bolder than your average green or black olive. 

And nutritionally? They’re loaded with heart-healthy monounsaturated fats, antioxidants and a decent dose of iron. Basically, they taste amazing and do your body good, too.

Kalamata olives bring instant Mediterranean flair to any salad. Toss them in a Greek salad, mix them into a grain bowl or just eat them straight from the jar—I won’t judge.

Kalamatas have ruled the olive world for centuries—and they aren’t giving up the throne anytime soon.