Kalamata olive is a large, dark purple olive with a smooth, meaty texture named after the city of Kalamata in the southern Peloponnese, Greece. Often used as table olives, they are usually preserved in wine vinegar or olive oil.
- Green Olive
Green olives are obtained from olives harvested during the ripening cycle when they have reached normal size, but prior to colour change. They are usually handpicked when there is a slight change in hue from leaf-green to a slightly yellowish green and when the flesh begins to change consistency but before it turns soft.
- Black olives
Black Olives or ripe olives are picked at full maturity when fully ripe. They are found in assorted shades of purple to brown to black. Most black olives are, in fact, not ripe olives, but are green olives that have been chemically treated to blacken them.