What’s in A Name – Kalamon or Kalamata ?
You might say Kalamata olives and we might say Kalamon olives, but whichever name we use, we are talking about exactly the same sort of olive. It may be slightly confusing, but the lustrous black olives grown in the Peloponnese region are called either Kalamata, after the city, or Kalamon, after the variety of olive tree. Either name will do, they mean exactly the same thing. We use Kalamon as the name on our olives grown on the hills looking over the Messinian Gulf, but if we used Kalamata you would be getting exactly the same top quality olives.
The great Greek poet Homer, writing in the 7th Century BC, noted that the village of Kalamata was already renowned for its olives and olive oil. Epoch olives are grown in a centuries old tradition, on the same sun-drenched hillsides that gave Homer his inspiration all that time ago. Since then, Kalamata has grown from a small village to a city, but all the farmers in the hills around the city know that the two names used for their fine olives are synonymous, they are one and the same thing.
Our premium olives and olive oil are grown as Homer would have understood, in the organic way. These olives are large in size, with a smooth and pleasing texture and a rich flavour. Kalamon are fabulous on their served; they can be served as an appetizer before dinner, as part of a meze of simple Greek dishes, or even just as a healthy and good-tasting snack. Added to cooked dishes, Kalamon olives add flavour and colour to breads, casseroles and pasta dishes. Healthy and versatile, and lovingly grown in the traditional manner, Kalamon olives are highly prized both in Greece and the wider world.
So when you want best quality Kalamata olives for your dinner table, our traditionally grown and harvested Kalamon olives are what you are looking for. Two in to one does go then, two names, but the same fantastic tasting olives.