Pitted Kalamata Olives

Kalamata olives are a specific variety of olive, named after the city of Kalamata in southern Greece. They are large, almond-shaped, and have a deep purple-black color. After harvesting, they are typically cured in brine or oil to remove their natural bitterness and preserve them.

Kalamata olives are used to add a distinct, fruity, and slightly bitter flavor to foods. They are commonly found in Mediterranean dishes, salads, pasta sauces, and as a table olive. Manufacturers use them for their characteristic taste and texture.

Kalamata olives are a source of healthy fats, fiber, and antioxidants. The FDA considers olives generally recognized as safe (GRAS). International bodies like JECFA and EFSA have evaluated olives and their components. While generally considered healthy in moderation, their high sodium content from brining can be a concern for individuals monitoring blood pressure.