Kalamata Olives

Kalamata Olives are a type of olive named after the city of Kalamata in the southern Peloponnese, Greece. They are harvested in late fall and are a staple in Mediterranean cuisine. Kalamata olives are usually preserved in wine vinegar or olive oil, giving them a rich, fruity flavor that is often described as robust and smoky. They are used in a variety of dishes, including salads, pizzas, and pasta, and are also enjoyed on their own as a snack.

Kalamata Olives Synonyms

Greek olives
Black olives

Different Forms/Types of Kalamata Olives

Whole

Whole Kalamata olives are typically found in jars or cans, preserved in brine or olive oil. They are ideal for salads, pizzas, and pasta dishes.

Canned

Kalamata olives stored in a can, typically whole or pitted, providing long-term storage and ease of use.

Jarred

Kalamata olives preserved in a jar, either whole, pitted, sliced, or stuffed, offering convenience and a longer shelf life.

Pitted

Kalamata olives that have had their pits removed. They are convenient for cooking and eating, but may lose some flavor compared to whole olives.

Pureed

Kalamata olives that have been blended into a paste, often used in spreads, dips, and sauces.

Sliced

Kalamata olives that have been sliced into thin rings. They are often used as a topping for pizzas and salads.

Stuffed

Kalamata olives that have been pitted and filled with various ingredients such as garlic, almonds, or cheese. They are a popular choice for appetizers and snacks.

How to Choose Kalamata Olives

When purchasing Kalamata olives, look for olives that are firm and plump with a glossy skin. They should be a deep purple color, almost black. The brine or oil they are preserved in should be clear, not cloudy. Avoid olives that are shriveled or have discoloration. For jarred or canned olives, check for any signs of spoilage, such as bulging lids or off odors. It's also important to check the expiration date and ensure the product is stored in a cool, dark place.

Cooking/Prep Tips for Kalamata Olives

Kalamata olives, a type of Greek olive, are known for their rich, fruity flavor and meaty texture. They are usually preserved in wine vinegar or olive oil, which enhances their taste. Kalamata olives are typically used in recipes as a whole or sliced, but can also be chopped or crushed for a more intense flavor. They are often used in salads, pasta dishes, pizzas, and sauces. When cooking with Kalamata olives, remember to pit them before use unless the recipe specifies otherwise. Also, due to their salty brine, it's important to balance their flavor with other ingredients in the dish.

Shelf Life of Kalamata Olives

Unopened jars or cans of Kalamata olives can be stored in a cool, dark place for up to two years. Once opened, they should be kept in their original brine or oil, covered, and refrigerated. They should be consumed within two weeks for best quality. Kalamata olive paste should be refrigerated after opening and used within a week. It's important to note that the flavor of Kalamata olives can diminish over time, so using them fresh is always best for optimal flavor.

Recommended Brands for Kalamata Olives

olive paste: Roland

whole olives: Divina

pitted olives: Lindsay

sliced olives: Pearls

stuffed olives: Mezzetta

Cooking Techniques for Kalamata Olives

Baking: Kalamata olives can be baked as part of a dish, such as a casserole or pizza. They should be added towards the end of the cooking process to prevent them from becoming too dry.

Sautéing: Kalamata olives can be sautéed with other ingredients, such as garlic and tomatoes, to create a flavorful base for sauces or stews.

Marinating: Kalamata olives can be marinated in a mixture of olive oil, lemon juice, and herbs for a few hours or overnight to enhance their flavor. This method is often used when the olives are served as part of a cheese or antipasto platter.