Kalamata olives (Olea europea), are produced in the prefecture of Laconia and the prefecture of Messinia and their name comes from the city of Kalamata. Kalamata olives are a unique Greek product with a Protected Designation of Origin (PDO) and are internationally recognized for their superior quality.
Kalamata olives are rightly ranked as the best variety of edible black olives in the world.
Morphologically, Kalamata olives stand out for their large cylindrical size, which averages 5 to 6 gr / fruit. Their color varies in shades of light brown, dark purple and black.
The taste of Kalamata olives is compact, with a crunchy texture, and rich flesh that makes them stand out for their full and fruity taste. As an aftertaste, Kalamata olives leave a distinctive bitter and spicy hue and an aroma of fresh olive oil on the palate.
Kalamata olives owe their wonderful aroma to the phytochemical compounds they contain (polyphenols such as oleuropein, hydroxytyrosol and tyrosol), which offer antioxidant, anti-cancer and anti-inflammatory properties, as well as cardioprotective action.
Nutritionally Kalamata olives are rich in calcium, copper, iron, magnesium, selenium, zinc, phosphorus, sodium, vitamins A, D, E, K, mixed tocopherols and natural antioxidants, making them superfoods that contribute to healthy growth and the longevity of the organism.
Kalamata olives have 10 times more antioxidants than virgin olive oil, which ranks them at the top of the food chain.
Modern medical studies have proven the great beneficial properties that the consumption of olives has in the prevention and treatment of metabolic and cardiovascular diseases.
Kalamata olives are harvested in early November and harvested by hand so that the fruit is not hit or injured.
The olives are then transported to our facilities, where they are selected and sorted.
Then the olives are washed with clean water and placed in large barrels with brine where they will remain for 5 to 9 months.
During their stay in the brine, Kalamata olives will undergo clearing and natural fermentation.
The process is meticulously monitored by our technologists and in no phase are chemical ingredients used.
When the natural fermentation is over and the olives receive their final ripeness, their aroma and their organoleptic characteristics, then the second process of selecting and sorting them by size follows.
In their final stage, Kalamata olives are standardized in PET containers of various sizes, along with water, sea salt, vinegar and a layer of extra virgin olive oil.
Kalamata Olives by Mani Olives Oil are ready for export to our customers around the world.
The packages we export include:
• Plastic PET Net Weight 1.5LT - 1Kg
• Plastic PET Net Weight 3.5LT - 2Kg
• Plastic PET Net Weight 8LT - 5Kg
• Metal tin Can Net Weight 19LT - 12Kg
• Plastic Barrel Net Weight 20LT - 12Kg
• Plastic Barrel Net Weight 220LT -150Kg
Both our conventional and our organic Kalamata olives stand out for their superior quality and their unique taste.