Kalamata olives, one of Greece’s most famous agricultural treasures, undergo a meticulous process from harvest to fermentation to achieve their distinct rich flavor and texture.

Harvesting Season

The harvest of Kalamata olives takes place from late October to early December, depending on weather conditions and the ripening stage of the fruit. Unlike green olives, Kalamata olives must be fully ripe, turning a deep purple before they are carefully hand-picked to avoid bruising.

The Fermentation Process

After harvesting of the olives, the branches and leaves as well as the fruits that are unsuitable for processing are removed. The olives undergo a traditional fermentation process, which enhances their taste and reduces bitterness. The key steps include:

  1. Sorting – The olives are sorted by size (Caliber from Bullets – Colossal) and quality, and small slits are sometimes made to the skin, to facilitate fermentation.
  2. Brining – The olives are placed in a saltwater solution (brine) and left to soak for several months. The natural fermentation begins as wild yeasts and beneficial bacteria break down bitter compounds.
  3. Repeated Washing and Fresh Brining – The brine is periodically changed to ensure the olives reach the perfect balance of flavor.
  4. Final Conditioning – After about three to six months, the olives develop their signature taste and texture. They are then packed in fresh brine, olive oil, with vinegar for preservation before reaching markets worldwide.

When are they ready?

Typically, Kalamata olives are ready to be processed and packed around April, depending on the fermentation conditions. The extended curing process ensures they maintain their characteristic firm texture and unique smoky, fruity flavor.

 

Reference:
Characterization and geographical differentiation of Kalamata table olives using physical, chemical, mechanical and sensory properties: A chemometric approach, Microchemical Journal,  2024 April.