These olives have a rich, fruity, and meaty taste with a sharpness that makes them stand out. They are bitter when first harvested, but their flavor becomes more pronounced after the curing process. Compared to black olives, Kalamata olives have a milder taste, almost sweet and fruity, but with the sharpness that black olives provide.

Kalamata olives have a similar bitter taste to black olives when first harvested. However, when they have undergone a curing process, the flavor profile of kalamata olives becomes rich, fruity, meaty with a notable sharpness that other olive varieties don’t have.

Not surprisingly, the flavor of jarred, pitted Kalamatas varies considerably. The best are fruity, smoky, meaty and slightly chewy, with pleasant hits of vinegar and salt that don’t overwhelm.

While classified as black olives, they exhibit a distinct taste. Kalamata olives are less bitter than traditional black olives and offer a fruity aftertaste. Typically cured in brine and vinegar, they may also incorporate lemon wedges or olive oil for enhanced flavor.

The Kalamatas are typically preserved with some kind of wine vinegar and olive oil, which imparts them with a smoky, fruity taste that is very rich and salty.