Kalamata olives are one of the most popular olive varieties in the world, prized for their distinct fruity and nutty flavor. They take their name from the city of Kalamata in southern Greece, where they have been cultivated for centuries. But not all Kalamata olives are created equal – their taste and quality can vary significantly depending on where and how they are produced. So where are the best Kalamata olives really from?
Kalamata olives are a Protected Designation of Origin (PDO) product in the European Union, meaning that only olives grown in a specific region in Greece can be labeled and sold as Kalamata olives. This includes olives grown in the wider Messinia region, with Kalamata city at its center. Within this PDO region, there are particular areas that stand out for producing exceptionally high quality Kalamata olives.
Key Factors in Quality
When determining the best sources of Kalamata olives, there are several key factors that affect the taste and quality:
Climate and Terroir
The climate and soil conditions (terroir) where the olives are grown significantly impacts their flavor. The best Kalamata olives tend to come from the inland valleys and hillsides surrounding Kalamata, where the mineral-rich, rocky soil and Mediterranean climate create ideal olive growing conditions.
Cultivar
There are different cultivars or varieties of Kalamata olives, even within the protected PDO region. Some are better suited to growing in certain micro-climates and soil types. The best cultivars for overall quality are believed to be Lythrodontia, Kontoula, and Petrolia.
Harvesting and Processing
When and how the olives are harvested and processed is also crucial. The best Kalamata olives are still hand-picked, as mechanical harvesting can bruise the olives. Timely processing and curing, within hours of harvesting, also preserves their flavor and texture.
Olive Maturity
Kalamata olives are typically harvested in late October to early November and are one of the last varieties harvested. The longer maturation on the trees leads to more complex flavors. Olives harvested prematurely will taste less developed.
The Best Regions
Taking into account all these factors, there are three key sub-regions within the Kalamata PDO that stand out as producing particularly exceptional, top-shelf Kalamata olives:
Messenia Valley
The valley around Kalamata city is ground zero for great Kalamata olives. This is the heart of where they originated and the region with the highest density of old, native olive trees. The valley’s alluvial soils retain moisture while draining well, which is ideal for olive growth. Well-known producers from the valley include Papadakis and Elais Kalamatas.
Mani Peninsula
The rugged Mani Peninsula south of Kalamata also has ideal olive growing micro-climates, with many old groves tucked into rocky hillsides. Its marginal soil and dry conditions lead to smaller yields and more concentrated flavors. Award-winning Mani producers include Olmani Gold and Terranova.
Pylos Area
The area around Pylos, in the southwest corner of Messinia, has seen a resurgence in artisanal olive oil production. Its hilly terrain and mountain breezes create excellent conditions for olives. The region is home to innovative producers like Olea Alli and Kostaris Family Olive Grove.
While availability is limited, seeking out Kalamata olives from these premier sub-regions will provide the very best example of this famous Greek olive’s rich, fruity taste and meaty, almond-like bite. Let’s take a deeper dive into what makes each area stand out.
Messenia Valley
The Messenia valley surrounding the city of Kalamata is the spiritual and literal heartland of Kalamata olive production. With an ideal climate, generations-old olive groves, and state-of-the-art processing facilities, it’s no surprise that the valley yields some of the world’s best Kalamatas.
Terroir
The valley has alluvial clay soil that retains moisture while still draining well, preventing the buildup of excess water that can damage olive roots. The area’s sloping terrain also provides ideal sun exposure and air circulation around the olive trees. This terroir allows the olives to ripen slowly and evenly, developing complex flavor compounds.
Native Olive Trees
The Messinia valley is densely planted with native, centenarian Kalamata olive trees. These mature trees have extensive root systems that tap into minerals and nutrients deep underground. Their huge, gnarled trunks also store reserves that help produce olives with more intense, nuanced flavors.
Dry Mediterranean Climate
The valley has a typical Mediterranean climate, with hot, dry summers and cool, wet winters. The high temperatures and fierce summer wind help produce olives with a rich, oily texture. The cooler mountain air from the Taygetos mountains to the west then stimulates flavor development.
Modern Processing
Many Messenia valley producers use modern techniques like mechanical tree-shaking for harvesting and on-site processing facilities. This allows the olives to be pressed within hours of picking, preserving their fresh flavors in the oil. Some artisanal farms, however, still hand-pick and press.
Leading Producers
Some top producers of Kalamata olives from the Messenia valley include:
– Papadakis – Family-run since 1910, they helped set the first PDO standards. Known for flawless, traditional production.
– Elais Kalamatas – State-of-the-art facilities paired with expert harvesting and curing. Consistently wins international awards.
– Paradise Estates – Traditional farmstead producing rare unprocessed sun-dried Kalamatas.
– Iliada Kalamata Co-op – Large co-op specializing in brine-cured and fresh packed olives.
Mani Peninsula
The rugged Mani Peninsula, jutting out into the Aegean south of Kalamata city, is a rising star for artisanal olive oil and olive production. Its unique terrain and dry climate produce smaller yields of more concentrated, robust Kalamata olives.
Marginal Growing Conditions
Mani’s rocky, porous soil and dry climate forces the olive trees to struggle, resulting in smaller but more flavorful olives. Their thick skins and oil-rich flesh cope with the harsh conditions. These stressful growing conditions promote the formation of bitter-tasting polyphenols and aromatic compounds in the olives.
Coastal Breezes
The peninsula receives cooling sea breezes from the Aegean and Ionian seas on either side. These maritime winds moderate summer temperatures, allowing the olives to ripen slowly while retaining moisture. This leads to larger, plump fruits with a perfect balance of oil and meat.
Ancient Groves
The Mani peninsula has olive groves dating back centuries, when olive oil was vital to local life. Several unusually large, ancient trees yield tiny crops of incredibly complex olives—tiny but bursting with flavor. These rare olives are sought after by boutique olive oil makers.
Artisanal Processing
Many Mani olive farms use traditional, low-impact methods like hand-picking and pressing within hours at small on-site mills. This delicate handling preserves the nuanced flavors developed under the region’s unique conditions.
Noteworthy Producers
The remote Mani peninsula is home to several boutique, award-winning Kalamata olive producers:
– Olmani Gold – Family farm producing ultra-premium extra virgin olive oil and table olives from ancient groves.
– Terranova – Specializes in unprocessed olive selections, prepared using age-old methods.
– Mani Olive Oil Co – Small producer bottling single-origin olive oils that capture Mani’s unique terroir.
– Neofytos Olive Grove – Fourth generation farm growing organically and producing natural black Kalamata olives.
Pylos Area
The area surrounding Pylos, nestled in the southwest corner of the Messinia region, has an emerging specialty olive oil and olive scene. The region’s microclimates, hillsides, and salty breezes create excellent Kalamata olive growing conditions.
Mountain and Sea Microclimates
Pylos has a transitional microclimate being located between the Taygetos mountains and the Ionian sea. The altitude moderates temperatures while the ocean breezes bring humidity and salinity, providing environmental stresses that enhance olive flavors.
Dry, Rocky Hills
The olive groves are planted on the region’s dry, rocky hillsides. This free-draining, poor soil forces the trees to produce less but more concentrated fruit—a key factor in exceptional Kalamata olives. The elevation changes also create diverse microclimates across groves.
Afternoon Shade
The west-facing slopes receive morning sun but afternoon shade, protecting the maturing olives from excessive heat while still allowing them to slowly ripen and develop aromatic compounds. The dappled light helps produce plump fruits.
Modern Techniques
Many Pylos area growers are adopting modern techniques like targeted irrigation and mechanical harvesting. This sustainably maximizes quality yields from their terrain while minimizing processing time between tree and press.
Innovative Producers
Some stand-out artisanal Kalamata olive producers from the Pylos area include:
– Olea Alli – Specializing in unprocessed olives ideal for tapenades and salads, cured in sea salt and herbs.
– Kostaris Family Olive Grove – Produces award-winning extra virgin olive oil alongside naturally cured olives.
– Kitriniaris Family Olive Press – Traditional family press crafting single-estate olive oils and table olives.
– Gold Mine of Health – Organic farm growing several Kalamata olive varieties using holistic methods.
How To Buy The Best Kalamata Olives
Now that you know where to find the finest Kalamata olives, here are some tips for selecting and buying the best quality:
Look for Protected Designation of Origin (PDO) Certification
The black Kalamata olives with Protected Designation of Origin status will be the benchmark for quality. This means they are authentically from the Kalamata region of Greece.
Check for Harvest Date and Production Area
The label should state when and where in Greece they were harvested – the most recent harvest from a renowned sub-region is ideal.
Purchase Whole Cured Olives
Whole olives cured in brine, salt, or oil are best. Avoid pre-pitted or pre-sliced olives which lose freshness and flavor.
Select Olives Packed in Oil or Brine
Kalamatas packed fresh in olive oil or salted brine help retain their signature flavor and moisture content.
Look for Black Olives with Deep Wrinkles
The deepest flavors come from shriveled, olive-black Kalamatas with knobby, cracked skin showing maturity.
Smell the Olives Before Buying
A good fruity aroma lacking mustiness or rancidity indicates freshness and proper curing.
By following these tips and sourcing Kalamata olives from renowned growing areas like Messenia, Mani, and Pylos, you can experience this Greek delicacy at its absolute freshest and most flavorful.
Conclusion
Kalamata olives enjoy well-deserved fame around the world for their iconic rich, fruity taste. But not all Kalamata olives are created equal – their quality and flavor depends heavily on where and how they are produced in Greece. By understanding the prime olive growing microclimates and seeking out quality-obsessed producers from Messenia, Mani, and Pylos, you can source and enjoy Kalamata olives at their absolute best. The time-honored, artisanal methods used by the region’s top olive farms will bring out the most nuanced flavors these world-class olives have to offer. So for a truly transcendent Kalamata olive experience, always look for those three prized regional names on the label.