Unico
Unico Pitted Kalamata Olives
What it is
These are pitted Kalamata olives, a type of Greek olive known for their deep purple color and rich, fruity flavor. They are typically cured in brine, which gives them their characteristic salty taste and firm texture. Pitted means the hard pit has been removed, making them ready to eat or use in cooking. They come packed in a liquid to preserve their freshness and taste.
How people cook with it
Pitted Kalamata olives are a versatile ingredient that can elevate many dishes. They add a distinct Mediterranean flair to both simple and complex meals.
- Garnish for salads
- Ingredient in pasta sauces
- Topping for pizzas
- Snack on their own
To use these olives, simply drain them from their brine. They can be added whole to salads, chopped and mixed into dips, or incorporated into cooked dishes like stews and pasta sauces. Their robust flavor holds up well to heat, making them suitable for baking on pizzas or in savory breads. You can also serve them as part of an appetizer platter alongside cheese and cured meats. Their briny taste complements a variety of other ingredients.
How it differs from similar foods
Kalamata olives are distinct from other olive varieties due to their larger size, deep purple-black hue, and a more pronounced, fruity, and slightly smoky flavor profile. Unlike milder green olives, their taste is more assertive and complex, making them a standout ingredient.
Who it is for
Home cooks and professional chefs appreciate these olives for their flavor and ease of use.
How to keep the rest
After opening, transfer any unused olives to an airtight container and cover them with fresh brine or olive oil. Store in the refrigerator. They will remain fresh for about two weeks when properly stored, maintaining their quality and taste.