Kalamata extra virgin olive oil Ελαιόλαδο Καλαμάτας
A benchmark Greek extra virgin olive oil offering balanced fruitiness and an invigorating pepper finish.
- Type
- olive oil
- Designation
- PDO
- Made from
- Koroneiki
- Where
- Peloponnese
- Season
- harvest-autumn-winter
- Price
- €€
Taste and texture
Smooth, medium-bodied, and fruity with grassy tones, green almond notes, and a pleasant peppery kick at the throat. The mouthfeel is cleanly fluid and silky.
liquid
saltysharpcreamyfruitybittersweetintense
How to buy
Choose dark glass bottles or tins displaying a recent harvest year.
Look for the Kalamata PDO logo, low acidity indication, and cold-extracted statement.
The rules in short
Cold extracted exclusively from Koroneiki olives grown in the sunny coastal microclimate of Messinia in the south-western Peloponnese.
Serving ideas
- Drizzled generously over warm sliced bread with sea salt
- Poured as a finishing oil over freshly baked summer vegetables
- Emulsified with lemon for simple grilled fish dressings
Substitutes
Chania extra virgin olive oil, Tuscan olive oil.
Read more: How Feta Is Made, and Where It Comes From.
Cooked in
Boiled wild greensVillage saladRaw cabbage saladLemon roast lambLamb on the spitBriam, roast vegetablesBean soupStuffed tomatoes and peppers
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