The Kalamon olive is one of the cultivated olive varieties in Greece and in other parts of the Mediterranean. It is edible (table) and is also used for olive oil production.
Kalamon olives have a homogeneous colour with variations from chocolate to dark brown-violet colorations, they are also known for their pointed shape. They are firm and crispy with discreet fruity taste.
Kalamon olives are harvested when their fruits are ripe, their color varies from reddish to deep brown and they have the right size. The traditional method of harvesting is still by hand, which ensures top-quality fruit, without damages and hits. The harvest of Kalamon olives starts from early November until the end of December and sometimes until January.
Olives are very useful for our diet. They are rich in vitamins B1, B6, B12, A and E and contain trace elements such as potassium, calcium, phosphorus, iron and magnesium. Olives are rich in tocopherols which have anti-cancer and antioxidant effects.
