Greek kalamata olives, packed in a wine vinegar brine, are purple-black in color and typically found in Greek salad. To remove the pit, use a cherry pitter. Or, lay the side of a chef's knife over the olive and apply pressure to the knife with your hands. The pit should pop out.
Accompany the chicken with warmed pita bread and a Greek salad of romaine lettuce, tomato wedges and feta cheese.