Typically the term "Kalamata" legally refers to a region of Greece where these olives are grown, but a few countries (mainly outside the United States and European Union) use the name for such olives grown anywhere, even outside of Greece.

The short method debitters the olives by packing them in water or weak brine, which is changed daily for around a week.

Once debittered, they are packed in brine and wine vinegar with a layer of olive oil and slices of lemon.

The long method involves slitting the olives and placing them in strong brine for up to three months to debitter them.

Some polyphenol remains in the olives after processing, giving them a slightly bitter taste.