Today, the commercial production of olives generally occurs in two geographic zones worldwide, between 30º and 45º latitude (North and South), where the climatic conditions for cultivation and production are ideal.
The majority of olive production takes place in the Mediterranean basin.

From a botanical perspective, the olive fruit is classified as a drupe, similar to a peach or a plum.

Olives tend to reach their highest oil content (approximately 20–30% of their fresh weight) and their maximum weight six to eight months after the flowers appear.
At that stage, they are black and will remain on the tree for several more weeks.

 

Fresh, unprocessed olives are not edible due to the intense bitter taste of the fruit, which is caused by a substance called oleuropein.
In the Greek method of preparing black olives, the bitterness is removed through fermentation (slow debittering). Olives are edible whether ripe or green.

Today, the best type of olive for consumption is considered to be the Greek “Kalamon olive” (Kalamata olive).
It is a large-fruited variety, with a cylindrical-conical shape and a curved tip. The color of this variety changes from green to greenish-red, purple, and finally to deep dark violet. The size of the fruit ranges from 1.5 to 2.5 centimeters.

Kalamata olives (Kalamon) are premium-quality black olives, typically slit and preserved in vinegar or wine.
They have firm flesh and a very good, distinct taste characteristic of the variety. They are prepared naturally, without chemical preservatives. This type of olive is found exclusively in Greece.

Kyparissia, formerly known as Arkadia, is a town of about 6,000 residents, located 65 km west of Kalamata.
The town is almost entirely surrounded by olive groves and is geographically an ideal area for the production of Kalamata olives and olive oil.

In Greece, the most important varieties of table olives are the “Konservolia” and the “Chalkidiki” variety.
In addition to these, table olives are also produced from the Megaritiki, Kortheiki, Igoumenitsa, Throuba, Thassos, Alexandroupolis, and Mytilene varieties.

The size of the olive fruit is determined based on the number of olives contained in one kilogram.

Size – No. of Olives per Kilo: 
Super Mammoth: 91-100
Mammoth: 101-110
Super Colossal: 111-120
Colossal: 121-140
Giants: 141-160
Extra Jumbo: 161-180
Jumbo: 181-200
Extra Large: 201-230
Large: 231-260
Superior: 261-290
Brilliant: 291-320
Fine: 321-350
Bullets: 351-380