Kalamata or Kalamon (variety) olives are grown in several regions of Southern and Central Greece (Kalamata, Sparta, Livanates). Kalamon olives are deep purple, with tight, snappy, shiny skin, and a pretty almond shape. We ferment them in brine and preserve in red wine vinegar and olive oil for a distinctive rich, smoky and fruity flavor. Pasteurization allows for preservation of Kalamon olives in low salinity brine.