Fruits are cylindro-conical, curved, showing a prominent tip at the end.

They turn a beautiful black-purplish color when reaching maturity and gain their special organoleptic characteristics from their high oil content. Kalamata olives are processed like the Black olives.

Their skin is thin, elastic and has an intense black color when mature, but still retains a good texture. Usually they are incised lengthwise by cutting into the skin and part of the flesh and then marinated in extra virgin olive oil and red wine vinegar.