Are Kalamata Olives Very Salty? Unpacking Their Briny Flavor

November 28, 2025 •

4 min read

While all olives are preserved in salt, a single serving of 6-8 Kalamata olives can contain up to 320mg of sodium, making them notably saltier than many of their green or canned counterparts. This intense saltiness is a signature characteristic of Kalamata olives, influenced by their tree-ripened state and traditional brine-curing process.

Quick Summary

Kalamata olives are quite salty due to the brine-curing process that preserves them and removes bitterness. Their saltiness is more intense than most green olives or canned black olives, but the flavor is also balanced by fruity and wine-like notes. The sodium content can be reduced by rinsing or soaking the olives before use.

Key Points

Intense Saltiness: Kalamata olives are noticeably salty due to their traditional long-term brine-curing process, which is necessary to remove bitterness and preserve the fruit.
Rich Flavor Profile: The saltiness is balanced by fruity, meaty, and sometimes wine-like notes, which differ significantly from the milder, canned black olives.
High Sodium Content: A typical serving contains a significant amount of sodium, which should be considered if you are monitoring your salt intake.
Reduce Salt with Water: Soaking Kalamata olives in fresh water for 1-3 days, and changing the water periodically, can effectively reduce their sodium content.
Use as a Seasoning: The bold, briny flavor of Kalamata olives can serve as a natural seasoning in Mediterranean dishes like salads, pasta, and tapenades, allowing you to reduce added salt.

Why Are Kalamata Olives So Salty?

The pronounced saltiness of Kalamata olives is a direct result of their unique cultivation and preservation method. Unlike milder, canned black olives, which are often picked green and cured with lye, Kalamatas are left on the tree until they are fully ripe, which gives them their distinctive dark purple color and rich, fruity flavor.

The Curing Process

The most significant factor contributing to their saltiness is the traditional curing process. After harvesting, Kalamatas are fermented and cured in a saltwater brine for several months. This prolonged brining process serves two main purposes:

Eliminating Bitterness: Raw olives contain a bitter compound called oleuropein, which the salt brine effectively leaches out over time.
Preserving the Olives: The salt acts as a natural preservative, preventing spoilage and helping to develop the olive's complex flavor profile.

This method of preservation is what imbues Kalamata olives with their signature briny intensity. The final result is a meaty, firm olive with a bold and tangy taste that is much more complex than the mild, mellow flavor of California-style canned olives. Some producers also use red wine vinegar in the brine, adding further complexity to the flavor profile.

Comparing Kalamata Olives to Other Varieties

To put the saltiness of Kalamata olives into perspective, it helps to compare them with other common olive varieties. The curing method and ripeness level of each olive type directly affect its final flavor and sodium content.


Feature	Kalamata Olives	Manzanilla Olives	Canned Black Olives
Ripeness at Harvest	Fully ripe (deep purple)	Unripe (green)	Unripe (green), then treated
Curing Method	Brine-cured for months	Lye-cured, then brine	Lye-cured, then oxidized
Flavor Profile	Intense, fruity, briny, slightly wine-like	Piquant, nutty, and slightly bitter	Mild, bland, and less fruity
Texture	Meaty and firm	Firm, often stuffed	Soft and mushy
Typical Use	Greek salads, tapenades, appetizers	Martinis, tapas	Pizza toppings, convenience dishes
Relative Saltiness	High	Medium-high	Low

How to Reduce the Saltiness of Kalamata Olives

For those who find the intense salinity of Kalamata olives overwhelming, there are simple and effective ways to reduce their salt content without sacrificing their unique flavor. The process works on the principle of osmosis, drawing salt out of the olive and into fresh water.

Here are some methods for reducing the sodium in your olives:

Quick Rinse: For a minor reduction in surface salt, place the olives in a colander and rinse them thoroughly under warm water for a minute or two. This is the fastest method but offers a less significant change in saltiness.
Overnight Soak: For a more substantial reduction, drain the brine from the olives and soak them in a bowl of fresh water. Change the water once or twice a day and taste the olives after 24 hours. Continue soaking and changing the water until you reach your desired level of saltiness. Be careful not to soak for too long, as it can make the olives bland.
Marinating in Oil: After rinsing or soaking, you can marinate the olives in fresh olive oil, often with added aromatics like garlic, herbs, and lemon zest. The oil will further soften the saltiness and impart new, delicious flavors.

Using Salty Kalamata Olives in Your Cooking

Instead of viewing the saltiness as a drawback, many chefs embrace it as a key flavor component. The intense, briny profile of Kalamata olives can act as a natural seasoning, allowing you to reduce or eliminate added salt in a recipe. Here are some ways to use their saltiness to your advantage:

Balance with other flavors: In a Greek salad, the saltiness of Kalamatas is balanced by the creamy feta, crisp cucumbers, and juicy tomatoes.
Enhance pasta and sauces: Chop them up and add to pasta sauces or a pasta puttanesca, where their bold flavor cuts through rich ingredients.
Create tapenade: Blend them with capers, garlic, and olive oil for a classic spread. The tapenade can then be served with bread or used to add a salty punch to other dishes.
Flavor chicken or fish: Add whole or halved olives to a pan of roasting chicken or baked fish. They will release their flavor and add depth to the dish.

Conclusion

So, are Kalamata olives very salty? The answer is a definitive yes, and their high sodium content is a core part of their culinary identity. This intensity comes from the traditional, months-long brine-curing process that preserves the ripe olives and develops their deep, complex flavor. Far from being a flaw, this robust saltiness makes them a powerful ingredient in Mediterranean cooking, acting as both a flavor enhancer and a natural seasoning. For those who prefer a milder taste, simple techniques like rinsing and soaking can easily temper the briny intensity. By understanding the source of their saltiness, you can master their flavor and enjoy this delicious, healthy, and versatile olive to its fullest potential.

Frequently Asked Questions

Kalamata olives are very salty due to their lengthy brine-curing process. This involves soaking the ripe olives in a saltwater solution for several months to remove their natural bitterness and preserve them, causing them to absorb a significant amount of salt.

Kalamata olives are generally saltier and have a more intense flavor than milder, canned black olives. They are comparable in saltiness to other brine-cured olives, but their taste is distinct due to their ripeness and unique curing process.

Yes, you can easily make Kalamata olives less salty by rinsing them or soaking them in fresh water. For a more significant reduction, soak them for one to three days, changing the water regularly.

While most Kalamata olives are high in sodium due to the brining process, some specialty stores may offer low-sodium varieties. However, their flavor may be less complex than traditionally brined olives.

The saltiness of Kalamata olives can be used as a key flavor component in your cooking, especially in Mediterranean dishes. You should reduce or omit other salt in the recipe to avoid over-salting the final dish.

Soaking the olives will cause them to absorb water, which can slightly soften their meaty texture. A quick rinse will have a less noticeable effect on texture.

While Kalamata olives are high in sodium, they can be part of a healthy diet in moderation. For those with sodium sensitivities or dietary restrictions, reducing the saltiness through rinsing or soaking is recommended.