KALAMATA EXTRA JUMBO OLIVES DELI FRESH

To make a simple brine for Kalamata olives, dissolve ½ cup sea salt in 4 cups of warm water, stirring until fully dissolved. Let the brine cool completely, then add the olives, making sure they are fully submerged. For added flavor, you may include a small splash of red wine vinegar or olive oil. Store refrigerated and keep olives covered in brine to maintain freshness and flavor.

Kalamata Olives (Whole – With Pits)

Our whole Kalamata olives are an authentic Greek staple, known for their rich, bold flavor and firm, meaty texture. Harvested when fully ripe, these olives feature a deep purple to dark brown color and are traditionally cured to develop their signature taste.

Keeping the pit intact helps preserve the olive’s natural moisture and depth of flavor, resulting in a more robust, complex bite compared to pitted olives. Slightly tangy and pleasantly briny, Kalamata olives are prized for their wine-like undertones and smooth finish.

Flavor Profile

Bold, savory, and mildly fruity with balanced acidity and a clean brine taste.

Uses

• Traditional Greek salads

• Mezze platters and antipasto boards

• Served alongside cheeses, cured meats, and fresh bread

• Cooking and slow braising for deeper flavor

• Enjoyed on their own as a classic table olive

Product Details

• Type: Kalamata olives

• Preparation: Whole, with pits

• Origin: Greece

• Color: Deep purple to dark brown

• Texture: Firm and meaty

Information on Kalamata pitted olives container sizes: 

Small container contains approximately 10.85 oz. of olives

Medium container contains approximately 20.50 oz. of olives

Large container contains approximately 3.00 lbs. of olives

Extra-Large container contains approximately 3.80 lbs. of olives