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Other Varieties of Olives
Appears in
Published 1993
Unlike olives prepared in other countries, Greek olives are always what they appear to be: green olives are unripe and black olives are ones that were left to ripen on the trees—not green olives dyed to look black. This is why Greek black olives are not always perfectly shaped. But rest assured that they taste great, because theirs is the natural taste of olive.
The most well-known Greek olives are the ones that come from Kalamata, the southern part of the Peloponnese. Firm, with a pungent acidic taste from the vinegar in which they are kept, Kalamata olives are a perfect meze, eaten right out of the jar or seasoned with oregano and chopped garlic.