Asopos | Kalamon Olives

Kalamon olives are also famously known in other parts of the world as Kalamata olives. The Kalamon or Kalamata olives are the most popular variety of olives widely used in cooking and as an ingredient in a wide variety of Mediterranean dishes.

The Kalamon with its distinct superior taste and quality is one of the widely exported Greek produce. The Kalamon olives are one of the top exported food items from Greece all over the world. It is cultivated in the areas of Messinia (formerly known as Kalamata) and Lakonia (known as Sparta) can also be found in the region of Agrinion in Greece.

The Kalamon fruits usually ripen during mid-November to early January which is the late fall to midwinter.

*Green cracked olives are large pale green Greek olives in oval shape and commonly harvested while it is still young. Usually processed through brine curing which has a firmer meat texture that can provide a full soft flavor with a little tartness and a bit peppery in taste

Available in 6 different tastes: 

• Kalamon Olives
• Kalamon & Green Cracked Olives
• Kalamon & Green Cracked Olives Spicy (with Red Peppers)
• Green Cracked Olives
• Kalamon Olives with Lemon
• Kalamon Olives with Orange

Keep refrigerated after opening.