Kalamata Olives

Tasting Notes of the Curator

These olives open with a pronounced, winey aroma—savory, slightly fruity, and unmistakably olive-forward. On the palate, the flesh is firm yet yielding, offering a satisfying bite that releases layers of flavor: gentle bitterness, natural salinity, and a subtle sweetness that lingers at the finish. The brine is clean and measured, preserving the olive’s character without overwhelming it. There’s depth here rather than sharpness, making these olives feel rounded and complete. They hold their structure well, whether eaten straight or incorporated into dishes, and bring a confident Mediterranean intensity that doesn’t need embellishment.

Pairings and Suggestions

Kalamata olives are endlessly versatile.

Serve as part of a cheese or mezze board, alongside feta, bread, and olive oil.

Add to salads, especially with tomatoes, cucumber, or grains.

Use in pasta dishes, slow-cooked sauces, or braises for depth.

Pair with roast lamb, chicken, or fish, where their brininess adds contrast.

Chop into tapenades or dressings for concentrated flavor.

A Mediterranean Essential

Kalamata olives are valued for their depth and balance rather than mildness. Naturally cured and allowed to develop their flavor over time, they reflect a tradition where olives are treated as an ingredient, not a garnish. Their bold profile makes them a cornerstone of Mediterranean cooking—capable of anchoring a dish or elevating it with a single, well-placed accent.

Storage Instructions

Store unopened in a cool, dry place. Once opened, refrigerate and ensure olives remain submerged in brine. Consume within the recommended period after opening.