Olive sp. Kalamata

Olea Europaea

Kalamata Olive

The biggest and best Olive!!

Kalamata olives are known as a black olive, although they are actually dark purple in colour. They can be eaten plain or chopped up to be used in a dish.

The olive is an evergreen species of small tree, native to the coastal areas of the Mediterranean. It is long lived and slow growing with attractive silvery grey foliage and a beautiful grey trunk which becomes gnarled with age. It produces creamy-white, small flowers during spring followed by fruit which ripen to red or black through summer and autumn.

Health Facts:

Like other olives, Kalamatas are a good source of calcium, vitamin C, vitamin A, vitamin E and vitamin K, given its small serving size. They also provide some magnesium, phosphorous and potassium per serving as well as B vitamins.
While Kalamata olives are high in fat considering their serving size, the majority of their fat is monounsaturated, also known as a “healthy” fat. Olives, like olive oil, contain phenolic compounds, which are natural antioxidants. It is this compound that gives olives their distinctive taste.

Try these delicious recipes with your very own home-grown olives...