Kalamata Olives (Elies Kalamon)

Kalamon olives (mostly known as Kalamata olives abroad), is a supreme variety of edible olives which are cultivated mainly in the Messinia (Kalamata) and Lakonia (Sparta) districts and in the wide area of Agrinion as well. The olive fruit is collected when it ripes from mid November till mid January. After the processing procedure (carving, salt solution, vinegar) we get the carved Kalamon olives in vinegar-salt, which is a product with designation of origin.

This olives came from my in-laws who have a lot of olive groves in Sparta and instructions how to make them were given to me by my sister-in-law.

Ingredients:

10 kilos of kalamon olives

1 kilo wine vinegar

1 cup of coarse salt

Olive oil to cover them

Mid November till mid January is the time when kalamon olives are harvested and collected to make olive oil and olives cured in brine. In order to prepare them we first have to carve them on one side, then we wash them and strain them. Thereafter we place them in big jars with fresh water and the salt. We must make sure that the olives are covered by the water which usually must not be changed for about two months. However in order to speed up the procedure we can change the salt-water solution frequently and after fifteen days we can taste them. If they are not bitter we proceed to the next step otherwise we continue for a few more days.

Preserving procedure:

When we are satisfied with the taste we shall wash them well and add the vinegar which we shall leave it for two days. We shall not strain them but shall place them in clean jars and add olive oil to cover them. For every day use we keep them in smaller jars covered with oil. No refrigeration is, of course, necessary.