Kalamata olives are a type of olive named after the city of Kalamata, Greece, where they were first grown.
Like most olives, they’re rich in antioxidants and healthy fats and have been linked to multiple health benefits, including protection against heart disease.
This article tells you all you need to know about kalamata olives.
Origin and uses
They’re cataloged as drupes, as they have a central pit and fleshy pulp. Despite their purple color and bigger size, they’re often classified as black table olives.
While they may be used for oil production, they’re mostly consumed as table olives. Like most olives, they’re naturally bitter, which is why they’re usually cured or processed prior to consumption.
The Greek-style curing practice places the olives directly in brine or saltwater, where they’re fermented with yeasts to remove their bitter compounds partially or entirely, thus improving the taste.
Superior-grade Kalamata olives. Named after the city of Kalamata, these well-known Greek table olives are soft and fleshy to the bite, and full of fruity flavour. A much-loved table olive – and ideal for making a standout fruity tapenade.
The leaf of the Kalamata tree is twice the size of those from other olive trees.
Kalamata Appearance: Almond shaped, Varying shades of purple, or purple-brown
Uses: Table / oil / cooking
Taste: Fruity with a pleasant acidity and a mild lingering bitterness.
Pairs: A renowned table olive, Kalamata also makes a tasty fruity tapenade and works wonderfully with summer salads, for example, feta and watermelon salad.
Did you know? The leaf of the Kalamata tree is twice the size of other olive trees