The Kalamata olive is a large, black olive with a smooth, meaty texture named after the city of Kalamata in the southern Peloponese, Greece. Often used as a table olive, they are usually preserved in wine vinegar or olive oil.
Kalamata olives are named after the city of Kalamata in Messenia, southern Greece, near where they are grown. They are also grown in nearby Laconia. They are an almond-shaped, plump, dark purple olive, from a tree distinguished from the common olive by the size of its leaves, which grow to twice the size of other olive varieties.