It is a dark brown table olive variety, originally from Greece. It is considered a product of great quality for its organoleptic characteristics. They are named after their origin in the town of Kalamata, Greece. They can be consumed directly as an aperitif or as part of other dishes, such as the typical Greek salad. But your preparation styles will always be in natural black. With resistance to the semi elaborated being able to sajar, to boning and to roll and to do pate, although its more traditional presentation is sajada.