The king of Greek table olives, Kalamata olives are deep purple with tight, shiny skin and an almond shape. Their juicy flesh gives a fruity taste. They are grown mainly in the region of Messinia, the capital of which they have been named after. Kalamata olives, which cannot be harvested green, must be hand-picked in order to avoid bruising. Cured naturally with salt, Kalamata olives are packed in brine for a distinctive rich, smoky flavor.