Bertolli
Bertolli Whole Kalamata Olives
What it is
These are whole Kalamata olives, a variety originating from Greece. They are known for their distinctive almond shape and deep purple-black color. Kalamata olives are typically cured in brine, which gives them a rich, fruity, and slightly peppery flavor. They retain their pit, which contributes to their intense taste and texture. These olives are a popular choice for Mediterranean dishes and as a flavorful garnish.
How people cook with it
Whole olives are a versatile ingredient that can be used in many culinary applications.
- Garnish for salads
- Add to pasta sauces
- Stuff for appetizers
- Enhance cheese boards
To use these olives, you will first need to remove the pit. You can do this by placing the olive on a cutting board and gently pressing down with the flat side of a knife until it cracks slightly. Then, you can easily pull the pit out. Once pitted, they can be chopped, sliced, or added whole to your dishes. They are excellent stirred into warm pasta sauces, layered onto pizzas, or incorporated into grain bowls. Their robust flavor also makes them a great addition to roasted vegetables or baked chicken.
How it differs from similar foods
Unlike pitted olives, whole olives with pits often have a more intense flavor because the pit helps preserve the olive's natural oils and juices. The texture can also be firmer. This variety is distinct from green olives, which are typically harvested earlier and have a more vegetal, sometimes bitter taste before curing.
Who it is for
Home cooks and food enthusiasts who enjoy preparing authentic Mediterranean-inspired meals will appreciate these olives.
How to keep the rest
After opening the jar, it is best to store any remaining olives in their original brine in an airtight container in the refrigerator. Ensure the olives are fully submerged in the brine to maintain their freshness and flavor. They should be consumed within a couple of weeks for optimal quality.