Greek Kalamata PDO Olives — Natural Black | SalazonArte
Kalamata Olives from Greece: natural tree-ripened black olives, cured in brine and vinegar. Only 4 ingredients. The queen of the Greek salad. Buy online
Best by lot — exact date on label. Keep refrigerated and covered in their liquid.
The quintessential Greek olive, from the region of Messinia (Peloponnese), where it has been cultivated for centuries. "Elia Kalamatas" origin/PDO accreditation.
Naturally black, never oxidized: its aubergine-purple color comes from full ripening on the tree — like our black olive from Aragon, it belongs to the aristocracy of authentic black olives.
Hand-picked at their optimal point, as tradition (and the delicacy of their skin) demands.
Exemplary ingredient list: olives, water, vinegar, and sea salt. Nothing more — no preservatives or enhancers.
Almond-like oval shape and fleshy texture, their unmistakable visual hallmarks.
Selected by SalazonArte for its stall at the Central Market of Valencia.
Flavor: intense and fruity, with wine-like notes from the vinegar curing, an elegant touch of bitterness, and that underlying taste many describe as slightly smoky — the most recognizable profile of the Eastern Mediterranean.
Texture: smooth and meaty, juicy, with the characteristic thin, shiny skin.
Color: from dark violet to deep aubergine — natural ripening, each piece with its own hue.
Vacuum-packed. Drained net weight: 500 grams
Energy: 950 kJ / 230 kcal
Fat: 23 g— of which saturates3.5 g
Carbohydrate: 2 g— of which sugars<0.5 g
Protein: 1.3 g
Salt: 3.5 g
They contain monounsaturated fats, which contribute to cardiovascular health and help reduce cholesterol. Rich in vitamin E, an antioxidant that protects cells and reduces inflammation. Source of minerals and fiber, which promote digestion and a balanced diet.
The canonical Greek salad: tomato, cucumber, red onion, feta, oregano, EVOO, and whole Kalamata olives — the dish that made them famous worldwide, and without which it's just a salad.
In their own sauce (literally): crushed with EVOO, garlic, and oregano, they make the best dark tapenade — a spread of another level.
With feta or fresh cheese, pita bread, and a drizzle of oil: instant Greek meze.
In Mediterranean cuisine: pasta, pizzas, lemon-baked chicken, tomato stews — their fruity intensity perfumes the entire dish.
The duel of natural black olives: serve them alongside those from Aragon — Greece against Spain, vinegar against pure brine, two ways of understanding mature black olives. A guaranteed after-dinner tasting.
Our house tip: bring them to room temperature and add the Greek touch at home —EVOO and oregano— just before serving: freshly dressed, they gain so much.
Kalamata olives, grown and hand-picked for centuries in the Messenia region (Peloponnese, Greece), ripened on the tree and naturally cured in brine and vinegar according to the traditional Greek method. Selected by SalazonArte for its stall at the Central Market of Valencia — the Greek ambassador on our olive map.
Keep refrigerated and covered in their liquid, preferably.
Once opened: keep tightly sealed in the refrigerator, use clean utensils when serving.
Their natural curing in vinegar is a great preservative: they keep well, but it's best not to give them time.
Kalamata olives, water, vinegar and sea salt.
