Kalamata olive oil

Kalamata olive oil comes from the olive-growing region surrounding Kalamata, in the Peloponnese of southern Greece. The area has a long-standing connection with olive cultivation, shaped by its Mediterranean climate, landscape, and agricultural traditions.

Greek olive oils are appreciated for their distinctive aromas and flavours. Olive oil made from Koroneiki olives, a variety widely cultivated in Greece, is often characterised by fresh, fruity notes, a pleasant bitterness, and a peppery finish. These qualities make it a versatile ingredient for both everyday meals and more elaborate dishes.

Whether drizzled over a fresh salad, served with bread, or used to finish a warm dish, olive oil brings depth and character to Mediterranean-inspired cooking.

Olive cultivation has been part of life in southern Greece for generations. In the region around Kalamata, olive groves form an important part of the agricultural landscape and local food culture.

Olive oil is central to Greek cuisine, valued for its versatility and its role in traditional cooking. From simple village salads to vegetable dishes, grilled foods, and family recipes, it is an everyday ingredient that connects food, land, and cultural heritage.

The botanical name Olea europaea refers to the cultivated olive tree, whose fruit has been harvested across the Mediterranean for thousands of years.

For the fullest appreciation of its aroma and flavour, try using it uncooked as a finishing drizzle or in a simple dressing.