Similar to the Alfonso olive, these traditional Greek olives look nothing like ordinary green or black olives. Instead, these vibrant, eggplant colored olives stand out in an antipasto or mix of chicken and saffron rice. Cured in a deep, red wine or a wine vinegar solution, Calamata olives are dark purple in color, and have a slightly bitter, tart flavor, which leaves the palate with a pleasantly bitter aftertaste. Large, beautiful and robust, these olives compliment any cheese or spiced meat, and can also be enjoyed as a go-to snack.