Also Calamata. Purple-black Greek olives cured in vinegar

A dark, eggplant colored olive usually ½ inch to 1 inch long.  Packed in olive oil or vinegar and has a rich and fruity taste.   May be purchased with or without pits.

These rich purple, almond shaped olives are traditionally grown in the Kalamata region of southern Greece. They have a distinctive fruity flavour and are sold in brine with the stones in - so warn guests they haven't been removed. Uses: The best type of olive to use in a classic Greek salad with feta cheese. Olives with stones give cooked dishes a particularly good flavour. To store: Unopened olives in brine will keep for up to a year. Once opened store in the fridge and use within a week.