A famous variation of Greek olives is the Kalamata type, which uses olives of this variety in Greece.
The difference is that incisions are made in the fruit to facilitate washing with water or brine.
The olives are immersed in wine vinegar for one or two days and are packed in fresh 6% or 8% brine with pieces of lemon. Olive oil is often added to form a surface film.
These Kalamata olives are highly rated for their flavor. Kalamata is a protected designation of origin for olives as well. Our suppliers are buying all their olives from the area of Kalamata so they are all certified as a P.D.O. product.