The Kalamata olive is smooth, dark in color, and almond shaped, ranging in length from about 1⁄2 to 1 inch. Plump and juicy, the olive offers an earthy, powerful flavor. However, fresh olives that are unprocessed are actually inedible because of their extreme bitterness. This bitterness is due to the glycoside content, which is neutralized while the olives are cured in salt water brine. This olive fruit is classed botanically as a drupe, similar to a peach or plum. Within the stone of each olive are one or two seeds.