KALAMATA PITTED 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.

Our pitted Kalamata olives are a true Greek classic, prized for their rich flavor, meaty texture, and deep purple-brown color. Grown in Greece and traditionally cured, these olives are carefully pitted for convenience while preserving their bold, authentic taste.

Naturally tangy and slightly wine-like, Kalamata olives have a smooth, fleshy bite with a well-balanced brininess that makes them incredibly versatile. Because they are already pitted, they are perfect for everyday use—no prep required.

Flavor Profile

Robust, savory, and mildly fruity with a pleasant acidity and clean brine finish.

Uses

Greek salads and Mediterranean grain bowls

Pasta dishes, pizzas, and flatbreads

Tapenades and spreads

Antipasto platters and mezze boards

Cooking, baking, and garnishing dishes

Product Details

Type: Kalamata olives

Preparation: Pitted

Origin: Greece

Color: Deep purple to dark brown

Texture: Meaty and tender

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