Black Olives Kalamon.
Middle-sized, almond-shaped purple or dark-purple olives with a soft texture, from the Peloponnese region, Southern Greece.
Kalamata (or Kalamon) olives are harvested by hand to avoid damage of gentle peel. The olives are usually packed in brine, wine vinegar and olive oil.
Kalamon olives are used as table olives, mostly with mild olive oil (e.g. Aegean Gold) and lemon or balsamic vinegar. Fine snack for wine or Ouzo Plomari (anise spirit drink from Lesbos, Greece).
The olives are packed in light salt brine. To avoid an overly salty taste just rinse olives with cold running water before use.