Eles Kalamon (mostly known as Kalamata olives abroad), is a 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.
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.
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.
- 10 kilos of Kalamata (kalamon) olives
- 1 kilo wine vinegar
- 1 cup of coarse salt
- Olive oil to cover them
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,