Grocery · 6 oz
Kalamata Olives
What it is
These are cured fruits from Greece, known for their deep purple-black color and distinctive almond shape. They are typically brined, which preserves them and imparts a rich, slightly smoky, and fruity flavor. The flesh is firm yet tender, offering a satisfying bite. They are a staple in Mediterranean cuisine, adding a unique taste and texture to various dishes. Their characteristic flavor profile makes them stand out among other olive varieties.
How people cook with it
Kalamata olives are incredibly versatile and can be enjoyed in many ways, both as a standalone snack and as a key ingredient in cooking.
- Added to salads
- Used in pasta dishes
- Served on cheese boards
- Incorporated into stews
To prepare them for cooking, you can simply drain them from their brine. If you prefer a milder flavor, some people rinse them under cold water to reduce the saltiness. They are excellent when pitted and chopped to be mixed into sauces, baked into bread, or scattered over pizzas. For a simple appetizer, serve them whole with a drizzle of olive oil and a sprinkle of herbs. Their robust taste holds up well to heat, making them suitable for longer cooking times.
How it differs from similar foods
Compared to green olives, Kalamata olives are softer and have a more pronounced, complex flavor. Their brininess is deeper, and they possess a subtle fruity sweetness that green olives lack. The texture is also less crisp, offering a more yielding bite.
Who it is for
Home cooks and professional chefs alike appreciate their distinct flavor for enhancing Mediterranean-inspired meals.
How to keep the rest
After opening, store any remaining olives in their brine in an airtight container in the refrigerator. Ensure they remain submerged in the brine to maintain their quality and prevent them from drying out. They can typically be stored this way for several weeks.