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Kalamata Olives
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Olive Oil SoapsKalamata olives in extra virgin olive oil
Plump, slow-cured Greek black olives packed in extra-virgin olive oil. The heart of any meze, salad or Maltese ftira.
The olive that needs no introduction
Dark, glossy and almond-shaped, Kalamata olives are the most famous table olives in Greece. Ours are slow-cured for a rich, fruity flavour and a firm, meaty bite, then packed in extra-virgin olive oil rather than brine — so the oil in the jar is good enough to dip your bread in.
How to use them
- On a meze board with feta, our oregano and warm bread.
- In a Greek salad, a pasta puttanesca or a Maltese ftira.
- Chopped into tapenade with garlic, lemon and a spoon of the jar's oil.
- Baked into focaccia, or roasted with chicken, lemon and potatoes.
Olives are also a natural source of fibre, vitamin E and antioxidant phenolics — one more reason they sit at the centre of the Mediterranean table. For restaurants we can supply larger food-service tubs: see wholesale.
Kalamata Olives: your questions
Still unsure? Ask us anything.
Are Kalamata olives healthy?
Olives are naturally rich in healthy monounsaturated fats, fibre and antioxidants, and they're a staple of the Mediterranean diet. Enjoy them as part of a balanced diet.
Do your olives have stones?
Yes — whole olives keep their texture and flavour best. Ask us if you need pitted olives for catering.
How long do olives keep once opened?
Keep the olives covered in their oil, in the fridge, and use within a few weeks.