Grocery
Pitted Kalamata Olives
What it is
These are brined, cured olives from the Kalamata region of Greece. They are known for their deep purple-black color and distinctive almond shape. The pitting process removes the seed, making them convenient for immediate use in various dishes. Their flavor is rich and slightly fruity with a pleasant tang.
How people cook with it
Pitted Kalamata olives are a versatile ingredient, perfect for adding a savory punch to both cooked and uncooked meals.
- Salad topping
- Pizza garnish
- Appetizer spread
- Pasta ingredient
You can use these olives directly from the jar. Drain them and add them whole to salads, pasta dishes, or grain bowls. They are also excellent chopped and mixed into dips, spreads, or tapenades. For a simple appetizer, serve them alongside cheese and crackers. Their robust flavor stands up well to cooking, so they can be incorporated into stews or baked dishes, though their texture is best when not overcooked.
How it differs from similar foods
Compared to green olives, Kalamata olives have a softer texture and a more intense, fruity flavor profile. They are less bitter than some other varieties of black olives due to their brining process.
Who it is for
Home cooks who enjoy Mediterranean flavors will find these olives a useful pantry staple.
How to keep the rest
After opening, transfer any unused olives and their brine to an airtight container and refrigerate. They will remain fresh and flavorful for several weeks when stored properly in their liquid.