Grocery
Pitted Kalamata Olives
What it is
These are whole, pitted Kalamata olives that have been cured and brined. They originate from Greece, a region known for its olive cultivation. The brining process gives them their characteristic salty and slightly fruity flavor. They are typically preserved in a brine solution to maintain their texture and taste. The olives are ready to eat straight from the container, making them a convenient addition to many dishes.
How people cook with it
Pitted Kalamata olives are a versatile ingredient that can be used in a wide range of savory applications.
- Added to salads
- Mixed into pasta dishes
- Served on cheese boards
- Used in Mediterranean-inspired recipes
To use these olives, simply drain them from their brine. They can be added directly to cold dishes like salads, grain bowls, or antipasto platters. For warm dishes, stir them into pasta sauces, stews, or braises during the last few minutes of cooking to allow their flavor to meld. They are also excellent when chopped and mixed into bread dough or used as a topping for pizzas and flatbreads. Their distinct taste complements a variety of ingredients.
How it differs from similar foods
Kalamata olives are distinct from other olive varieties due to their deep purple color and almond shape. They possess a richer, fruitier flavor profile with a pleasant tang, differing from the milder taste of green olives or the sometimes bitter notes of other black olives. Their texture is also generally softer.
Who it is for
Home cooks and professional chefs who enjoy adding bold, savory flavors to their meals.
How to keep the rest
After opening, transfer any unused olives and their brine to an airtight container. Store them in the refrigerator. They will remain fresh and flavorful for several weeks when kept properly chilled and submerged in their brine.