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The Kalamata olive is a large black or brown olive with a smooth, meaty texture named after the city of Kalamata in the southern Peloponnese, Greece. Often used as table olives, they are usually preserved in wine vinegar or olive oil. Kalamata olives in the European Union are protected with PDO status
As you might guess, Kalamata olives are abundant in the same healthy fat found inolive oil. Monounsaturated fats may reduce your cholesterol and your chance ofheart attack and stroke, according to Harvard Medical School
Since they taste like no other black or green olive (in fact, they have almost no taste at all), it is impossible to put them in the same class as you would any otherolive. "Black-ripe" olives are to a hand-picked Kalamata olive what Wonder Bread is to a great loaf of double baked rye