Eles Kalamon (mostly known as Kalamata olives abroad), is supreme varietyof 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 ripens 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.

 Greek olives3

Mid November till mid January is the time when kalamon olives are harvested and collected to make olive oil and olives cured in brine.  Early in November they are green but as they ripen on the tree they become darker and darker until they are black.

elies olives kalamon

These 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.

olives in brine 3


  • 10 kilos of Kalamata (kalamon) olives
  • 1 kilo wine vinegar
  • 1 cup of coarse salt
  • Olive oil to cover them

Preserving procedure:

Score them on one side, then wash and strain them.  

Place them in big jars with fresh water and with salt.  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. 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 on top until they are covered in order to avoid oxidation.

For every day use, we keep them in smaller jars covered with oil. No refrigeration is, of course, necessary.

Kopiaste and Kali Orexi,

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Χωρίς σχόλια on Kalamata Olives (Elies Kalamon)

  1. Ο/Η Peter M λέει:

    Thank you for sharing this preserving method.

    One of these days I’ll go to Greece in November to partake in the olive harvest.

  2. Ο/Η Ivy λέει:

    Ok, I invite you to come and we’ll go to Sparta. Don’t have to pay for gym after that.

  3. Ο/Η sunita λέει:

    Ivy, thanks for dropping by my blog…it was really nice to know you…and I have dreamt of Greece, especially for your cuisine…maybe someday :-)

  4. Ο/Η JennDZ - The Leftover Queen λέει:

    Wow, Ivy! I have never even SEEN an unpreserved olive before. Not living in a climate for olive trees it is impossible. That must seem so strange to you, huh? But Greece is number 1 on my list of places to travel, so I look forward to seeing them someday.

  5. Ο/Η Ivy λέει:

    Thanks Sunita for passing by.

    Jenn, Greece is wonderful for holidays and I hope that you’ll make it soon and I shall be glad to meet both of you one day.

  6. Ο/Η Lulu λέει:

    Just stumbled across this one, Ivy, and I’m really happy to have found it. I’m hoping this year I get enough olives to do some kalamata-style ones, but I didn’t know how before. Mama always does green olives. So anyway, thanks!

  7. Ο/Η Ivy λέει:

    I love the green olives (tsakistes) as well. I haven’t made them for some time now. Thanks for reminding me to make some.

  8. [...] Elies Kalamon (kalamata olives) [...]

  9. Ο/Η Linda Long λέει:

    Hi there – am seeking a recipe that is a sort of dip/sauce for oven fries that I had in a greek restaurant. Basic ingredients that were given: kalamata olives and garlic. This had the consistency of a ranch type dressing but was oh so delicious. Have searched so many sites but finding nothing like that. Can any of you help??

  10. Ο/Η Eliopsomo (olive bread) λέει:

    [...] days back I wrote about Kalamata Olives and how to brine them and I realized that I still have plenty of olives left from last year. There [...]


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