Calamata pitted olives are purplish, elongated, almond-shape olives that are grown in the Peloponnese part of Greece, mostly in the area surrounding the city of Kalamate for which they were named. Firm and meaty, these olives exude a pungent flavor. Classically, they are prepared by first splitting the olive. Then by being brine-cured and packed in wine vinegar and olive oil.
