That’s because the olives we enjoy are essentially pickles. Whether steeped in oil or a salt brine, olives only become truly edible after curing. The raw fruit is bursting with oleuropein, a bitter compound that must be removed prior to eating. … After the olives are cured they are placed in a pickling brine.

What makes Kalamata olives different?

While Kalamata olives are high in fat considering their serving size, the majority of their fat is monounsaturated, also known as a “healthy” fat. … Kalamata olives, like pure Greek olive oil, contain phenolic compounds, which are natural antioxidants. It is this compound that gives olives their unique taste.

Are Kalamata olives fermented?

Kalamata olives are dark-purple, oval fruits originally from the Messinia region in Greece ( 1 ). … The Greek-style curing practice places the olives directly in brine or saltwater, where they’re fermented with yeasts to remove their bitter compounds partially or entirely, thus improving the taste ( 1 ).