kalamata olive

or ca·la·ma·ta olive

[ kah-luh-mah-tuh ]

noun

1. a purplish-black, almond-shaped olive with a fruity flavor and meaty texture, often split and cured in brine and packed in vinegar.

kalamata olive

/ ˌkæləˈmɑːtə /

noun

1. an aubergine-coloured Greek olive

Word History and Origins

Origin of kalamata olive¹

First recorded in 1920–25; named after Kalamáta, a seaport on the southwestern Peloponnesus, Greece

Word History and Origins

Origin of kalamata olive¹

Greek

Example Sentences

Protected products include Kalamata olive oil from Greece, Buffalo mozzarella from the region of Campania, Italy, and paprika from the Murcia region of Spain.

From New York Times

Just give yourself an hour or so to let it come to room temperature before shaping and baking, such as in Italian Sausage and Kalamata Olive Cast Iron Skillet Pizza.

From Washington Post

The designation signifies that a good originates from a specific region and has an officially established reputation — similar to champagne or Kalamata olive oil.

From Washington Post

The first thing I noticed as I took my first bite of this incredibly easy Italian Sausage and Kalamata Olive Cast Iron Skillet Pizza was the sound — that crunch.

From Washington Post

Flavors are expanding beyond dusty stalwarts like pineapple to include kalamata olive, habanero chile or cumin.

From New York Times