Greek Kalamata Olives

Kalamata olives are dark-purple, oval fruits. Despite their purple color and bigger size, they’re often classified as black table olives.
While they may be used for oil production, they’re mostly consumed as table olives. Like most olives, they’re naturally bitter, which is why they’re usually cured or processed prior to consumption. The Greek-style curing practice places the olives directly in brine or saltwater, where they’re fermented with yeasts to remove their bitter compounds partially or entirely, thus improving the taste.

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