Kalamatas are the best known Greek olive.  They are grown in the valley of Messina on the western end of the Peloponnesean Peninsula, near the town of Kalamata. Kalamatas are very attractive olives, with a distinctive almond shape and a beautiful deep purple-black color. And they taste every bit as good as they look; meaty and firm, with a rich and fruity flavor.  Kalamata olives are traditionally served in a Greek village salad, with feta cheese, tomatoes, cucumbers and peppers.	Greek Green: Although they are little known outside of Greece, these olives are some of the most delicious green olives you'll ever try. Greek green olives are grown in the valley of Argos in the Eastern Peloponnese.   They are picked just before their color changes from light to dark green.   They have a consistent, firm, crunchy texture, and a superb, nutty, slightly smoky flavor.  Strong and sharp, they are an ideal appetizer to serve with ouzo.
Amphissa olives come from the hills around Delphi, the legendary home of the ancient Greek oracles. These round, black olives are hand-picked when they are very ripe, then slowly brine cured. They have a mild, fruity olive flavor and a somewhat softer texture. Their mellow flavor makes amphissas a nice contrast to strong cheeses, or to some of the other, more full flavored olives. In Greece, amphissa olives are often served in soups or stews and are also perfect served with cheese and crusty country bread.