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Kalamata olives are known for their distinct superior taste and quality. They are the most popular variety of olives widely used in cooking and in a wide range of Mediterranean dishes.
They are cultivated in the regions of Messinia and Laconia, as well as in the Agrinio area. Kalamon fruits usually ripen from mid-November to early January.
The quantity of Kalamata olives exported from Greece is large, making them one of the top exported foods internationally.
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