ελιές Καλαμών
eliés Kalamón
Kalamata olives are elongated Greek olives harvested ripe and cured, with dark purple skin and firm flesh, commonly served whole, pitted or sliced.

Kalamata olives are a Greek olive variety, commonly harvested ripe and cured before eating. They are typically elongated or almond-shaped, with dark purple to nearly black skin and firm, fleshy interiors; they are sold whole, pitted or sliced.
Curing reduces the fruit's raw bitterness and gives it a briny, savoury flavour, sometimes with a wine-like or fruity note. Kalamata olives are commonly packed in brine, oil or other curing liquids. The cured olive is distinct from fresh fruit and from olive oil.
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ελιές Καλαμών
eliés Kalamón
Kalamata olives
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Reference: Olive, black
Per 100 g of 100 g edible portion in the named official reference form.
Official national food-composition reference. The displayed food form is part of the estimate; cultivar, recipe, brand, processing and preparation can change values.
Curing liquid, salt level, oil packing, pitting and draining affect measured nutrition; compare olives prepared and served in the same way.
For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.
AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.
Nutrition reference: Swiss Food Composition Database 7.1 (2026) — 493 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.
Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.
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