Kalamata Olives Pitted

Kalamata olives are a large, dark purple olive native to Greece. They are typically cured in brine or oil, which preserves them and gives them a distinct, fruity flavor. The pitting process removes the seed, making them ready to eat.

Kalamata olives are often used whole or sliced in salads, pasta dishes, and as a pizza topping. Their strong flavor also makes them a good addition to tapenades and other spreads. Manufacturers use them primarily for their distinct taste and texture.

Kalamata olives are naturally rich in monounsaturated fats and antioxidants. The FDA considers olives and olive products generally recognized as safe (GRAS). JECFA has evaluated olives and their components, and EFSA has also reviewed olive products. No significant health concerns are associated with typical consumption levels.