Kalamata olive

Kalamata olives are so-named because they were originally grown in the region around Kalamata, which includes Messenia and nearby Laconia, both located on the Peloponnese peninsula. They are now grown in many places around the world, including the United States and Australia. They are almond-shaped, plump, dark purple olives from a tree distinguished from the common olive by the size of its leaves, which grow to twice the size of other olive varieties. The trees are intolerant of cold and are susceptible to Verticillium wilt but are resistant to olive knot and to the olive fruit fly. Kalamata olives, which cannot be harvested green, must be hand-picked to avoid bruising. ==Synonyms==

Aetonychalea: Kalamata (old: Kalámai); Aetonychi: Greece; Aetonycholia: Kalamata, Patras; Calamata: Agrínio, Aitoliko, Cyprus, Iznik, Kalamata, Lakonia, Messini, Peloponnese, Sparta, Western Cape (South Africa), California (USA); Calamatiani: Greece; Calamon: California, Kalamata, Crete, Lakonia, Lamia, Messini, Patras, Peloponnese, Tunisia, Western Australia; Chondrolia: Kalamata, Lakonia, Messini, Patras; Kalamata Jumbo and Kalamata Tiny: Western Australia; Kalamatiani: Peloponnese; Kalamon: Greece, China, Cyprus, Crete, Peloponnese, Perugia (Italy), South Africa; Karakolia: Greece; Nychati: Kalamata, Peloponnese; Nychati di Kalamata: Aitoliko, Kalamata, Lakonia; Tsigeli: Greece; Karamursel Su Kalamata: Bursa, Gebze, Gölcük, Karamürsel, Kocaeli, the Marmara region; Su Zeytini (Turkey). ==Preparation==

There are two methods of preparing Kalamata olives, known as the long and short methods. The short method debitters the olives by packing them in water or weak brine, which is changed daily for around a week. Once debittered, they are packed in brine and wine vinegar with a layer of olive oil and slices of lemon. The olives are often slit to decrease the processing time further. The long method involves slitting the olives and placing them in strong brine for up to three months to debitter them. Some polyphenol remains in the olives after processing, giving them a slightly bitter taste. ==References==