Kalamata olives are a type of olive native to Greece and named after the city of Kalamata in the southern part of the country.

Kalamata olives (sometimes spelled calamata) have a purplish black color, shiny skin and meaty flesh. Usually they're brined or dry-cured, so they take on a salty, vinegary flavor. The olives themselves have a savory, slightly bitter flavor. Kalamatas are sometimes slitted to allow more of the brine to penetrate.

Although they're available in cans and jars, the freshly brined type of kalamatas available at many grocery store olive bars, are superior in both flavor and texture.

In addition to Greek, kalamata olives are used in other Mediterranean cuisines, like Italian and Middle Eastern.

Kalamatas are used in all kinds of ways, like in pasta, as stuffing for chicken breasts (they pair particularly well with chicken), in salads, in hummus, baked in bread or served as hors d'oeuvres. They can also be used for making tapenade, which is a type of spread or dip.