The excellent weather conditions in combination with irrigation and hand harvesting have as a result the excellent quality and distinctive taste of Kalamata olives. Today 1500 producers in Messinia are engaged in the production of table olives. The annual production of Kalamata olives is 2,500 tons.There are many ways to prepare table olives. Some of the most well known are: Tsakisti (cracked) green olives preserved in lemon and oregano Slit olives preserved in vinegar and/or olive oil Black Kalamata olives Kalamata throumba olives (sun dried-cured olives).
Kalamata table olives are part of most traditional and modern dishes of the Greek cuisine. They are ideal with vegetables (ladera – prepared with olive oil) and legume dishes, pasta sauces, homemade pies, and a core ingredient of olive bread and tapenades. Every August the village of Trikorfo holds the Festival of Table Olives and Olive Oil
Kalamata table olives are mainly rich in fats, of which 75% is oleic acid (monosaturated fatty acid), which helps reduce blood cholesterol levels. Depending on their size, 8 – 10 olives have 1 gram of fat and 45 calories; this is the equivalent to a teaspoon of olive oil. The difference between the nutritional value of olives and olive oil is that the former, besides fatty acids, contains small amounts of protein and carbohydrates as well. Table olives also contain vitamin E, calcium, potassium, phosphorus, iron, magnesium and are rich in antioxidant substances. Their preservation in brine classifies them as a food with a rather high sodium content, so they should be consumed in moderation.