Corinto Premium Kalamon Olives (Unpitted) 180g

Corinto Kalamon — Greek table olives from the Peloponnese

Corinto Kalamon are hand-picked Greek table olives from the Peloponnese, of the Kalamon variety — considered one of the finest olive varieties in the world. Their dark purple, almost crimson colour, fleshy flesh and distinctive fruity, wine-like flavour make them instantly recognisable from the very first bite. These are the very same olives that have been an icon of Greek cuisine for decades and feature in the finest Mediterranean restaurants around the world.

About the brand

Corinto is a Greek family business based in Lechaio (Lechaion) in Corinth, with over a century of experience in the production of olive oil and Greek food products. The brand’s philosophy is based on three pillars: knowledge, tradition and modernity. All Corinto products are produced in a facility operating in accordance with ISO 22000:2018, FSSC 22000 and HACCP standards, without artificial additives or preservatives. The olives are prepared using entirely natural methods, without colourings, softeners or artificial flavourings.

Kalamon — the variety that defines the Greek table olive

The Kalamon variety (also known by the trade name Kalamata) originates from the Peloponnese and is considered one of the most highly prized table olive varieties in the culinary world. It is characterised by a large, elongated, almond-shaped form, a dark purple colour and a stone that separates easily from the flesh. The fruit is harvested by hand when fully ripe — this is crucial, as it is only at this stage that the Kalamon acquires its characteristic colour and depth of flavour, which distinguish it from green table olives of other varieties.

Unlike Spanish olives, which are prepared by fermentation in lye and brine, Kalamon olives are cured in brine with the addition of wine vinegar for several months. This natural process:

• preserves the full flavour of the fruit, including a slight wine-like note from the vinegar,
• gives the olives a characteristic delicate bitterness, which is a sign of quality and authenticity,
• maintains a fleshy, firm texture without the use of artificial softeners.

Flavour profile

On the palate, Kalamon leaves a long, clean fruity aftertaste with a vinous hint of vinegar and a noticeable olive ‘skin’ — it is this characteristic that makes these olives unmistakable.

Two varieties — choose the one that suits your needs

Corinto Kalamon Premium pitted 180 g — the classic version, in which the olives are cured with the stone. The stone acts as a natural reservoir of flavour — during curing in brine, it releases aromatic compounds into the flesh that you won’t find in the pitted version. This is the choice for those who treat olives as a snack in their own right: for mezze, on a cheese board, to serve with a glass of wine, or as part of a Mediterranean appetiser. Full of flavour, classic presentation.

Pitted Corinto Kalamon 165 g — a convenient option for cooking. Pits removed, olives ready to be added directly to dishes without the risk of anyone finding a pit in their salad. Perfect for Greek salad, on pizza, with pasta, as a base for tapenade (classic olive paste), or in stews with poultry or fish. Convenience and speed of preparation.

Culinary uses

Kalamon olives are a staple of Greek cuisine and one of the most recognisable flavours of the Mediterranean. They are perfect:

• in a classic Greek salad (horiatiki) with feta, tomato, cucumber and red onion,
• on a mezze platter with hummus, tzatziki and pita,
• as an ingredient in tapenade with capers, garlic and extra virgin olive oil,
• in roast chicken, lamb and fish dishes (e.g. Greek-style sea bream),
• on pizza, with pasta dishes, in risotto,
• on its own — with a glass of red wine, ouzo or Greek white wine (Assyrtiko, Moschofilero).

Their wine-and-fruit profile pairs best with bold flavours: mature cheeses, red meat, capers, sun-dried tomatoes, fresh herbs (oregano, thyme, basil).

Packaging and storage

Corinto Kalamon olives are packed in glass jars in a brine with vinegar and extra virgin olive oil — a natural preservative that also enhances their flavour. Once opened, store in the fridge, in the brine (the olives must not protrude above the liquid level — this prevents them from drying out). Under these conditions, they remain fresh for several weeks.

About the producer

Producer: Corinto Olive Oil (C.R. Corinto Extra Virgin Olive Oil)
Location: Lechaio, Corinth, Peloponnese, Greece
Manufacturer’s website: corinto-oliveoil.com