Super source
Fat
20.3 g · 26% DV target
A dark, almond-shaped Greek olive with a meaty texture and wine-like flavor, Kalamata olives are a rich source of monounsaturated fats and protective plant compounds.
Kalamata olives are a significant source of antioxidant polyphenols (naturally occurring plant compounds), specifically hydroxytyrosol, which is found in higher concentrations in these olives than in extra virgin olive oil .2
These olives are classified as a fermented food, typically undergoing a Greek-style natural fermentation process that utilizes lactic acid bacteria and yeasts to develop their characteristic flavor and texture .59
As a core component of the Mediterranean diet, olives contribute to a plant-forward eating pattern that is well-established by systematic reviews to reduce the risk of cardiovascular disease, type 2 diabetes, and cognitive decline .678
Kalamata olives contain specific triterpenic acids, such as oleanolic acid, which are being studied for their biological properties, though clinical research on their direct health impact from whole olives is still emerging .14
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
20.3 g · 26% DV target
4.45 g · 16% DV target
0.18 g · Top 18% of vegetables
2.57 g · Top 7% of vegetables
4.17 mg · 28% DV target
87.8 mg · 7% DV target
Seasonality has not been estimated for this ingredient yet.
Keep in original brine or olive oil
Unopened jars or cans
Olive trees are drought-resistant and act as carbon sinks, though processing requires significant water.
Unlike many green olives that are picked early, Kalamatas must be hand-harvested only once they have fully ripened on the tree to achieve their deep purple hue.