Do you ever wonder who first thought of Kalamata Olives?

The specific origin of kalamata olives isn’t known, but we do know that they are named for the Greek town where they have long been grown, Kalamata, which is located in the Messenia Valley in the Peloponnese region. Kalamata olives have been around for centuries, and possibly even millennia. They are often hand-picked to preserve texture and flavor and are typically cured using natural brine fermentation. Kalamata olives have a long history as a popular table olive in Greece. They are often eaten on their own or as part of a charcuterie board, but they are also featured in many flavorful Greek recipes. Over time, their popularity expanded beyond Greece and today, these flavorful olives are beloved in many other parts of the world, including the United States.