Olive Kalamata
Kalamata olive, originating in Greece, is a popular variety known for their rich flavor and distinctive almond shape. The large plump olives are a deep purple to black color and are often used in Mediterranean cuisine. Kalamata olives are typically grown in warm climates, making them well-suited for Australian conditions.
All Olives prefer a well draining soil proving adequate moisture during flowering and fruit set. Staking when the plant is young will be beneficial. Fertilise with a high nitrogen fertiliser in autumn and spring.
Kalamata olive can be harvested in late autumn to early winter, wait for the colour to change before picking. Harvesting by hand ensures minimal damage to fruit. When harvesting for oil, wait till the olive has a nice dark colour.
Great for use in salad dressings, pasta dishes and perfect for garnishes for pizzas and other Mediterranean-inspired cuisine. Kalamata olive is suitable as a table olives and also used to make Olive oil.
They are a good source of healthy fats, particularly monounsaturated fats, and are rich in anti-oxidants.
Check out our All about Olives expert advice page for so much more on how and where to grow Olives.
Olea europaea ‘kalamata’
Kalamata olive, originating in Greece, is a popular variety known for their rich flavor and distinctive almond shape. The large plump olives are a deep purple to black color and are often used in Mediterranean cuisine. Kalamata olives are typically grown in warm climates, making them well-suited for Australian conditions.
All Olives prefer a well draining soil proving adequate moisture during flowering and fruit set. Staking when the plant is young will be beneficial. Fertilise with a high nitrogen fertiliser in autumn and spring.
Kalamata olive can be harvested in late autumn to early winter, wait for the colour to change before picking. Harvesting by hand ensures minimal damage to fruit. When harvesting for oil, wait till the olive has a nice dark colour.
Great for use in salad dressings, pasta dishes and perfect for garnishes for pizzas and other Mediterranean-inspired cuisine. Kalamata olive is suitable as a table olives and also used to make Olive oil.
They are a good source of healthy fats, particularly monounsaturated fats, and are rich in anti-oxidants.
Check out our All about Olives expert advice page for so much more on how and where to grow Olives.
Olea europaea ‘kalamata’
Kalamata olive, originating in Greece, is a popular variety known for their rich flavor and distinctive almond shape. The large plump olives are a deep purple to black color and are often used in Mediterranean cuisine. Kalamata olives are typically grown in warm climates, making them well-suited for Australian conditions.
All Olives prefer a well draining soil proving adequate moisture during flowering and fruit set. Staking when the plant is young will be beneficial. Fertilise with a high nitrogen fertiliser in autumn and spring.
Kalamata olive can be harvested in late autumn to early winter, wait for the colour to change before picking. Harvesting by hand ensures minimal damage to fruit. When harvesting for oil, wait till the olive has a nice dark colour.
Great for use in salad dressings, pasta dishes and perfect for garnishes for pizzas and other Mediterranean-inspired cuisine. Kalamata olive is suitable as a table olives and also used to make Olive oil.
They are a good source of healthy fats, particularly monounsaturated fats, and are rich in anti-oxidants.
Check out our All about Olives expert advice page for so much more on how and where to grow Olives.
Olea europaea ‘kalamata’