Classic Kalamata Olives Cuisine Recipe

2022-11-02

By Maria Souvlaki

Greek Cuisine

Appetizer

Savor the taste of Greece with this Kalamata Olives Greek Cuisine recipe! Made with olives, garlic, and fresh herbs, this dish is the perfect appetizer or snack. 

Where do Kalamata Olives Come From?

A Greek appetizer that originated in the southern region of Greece known as Messinia. The name Kalamata comes from the city of the same name, which is located on the southern Peloponnese peninsula. Known for their distinct flavor and texture. They are a deep purple color and have a unique almond shape. 

Traditionally Serving a Greek Gem

 Served with crusty bread and feta cheese or as a topping on pizza or salads. They are rich in flavor and packed with healthy fats and antioxidants, making them a great addition to any diet.

Kalamata Olives vs. Black Olives

Kalamata olives are usually harvested in the fall months and are eaten either fresh or cured in brine or vinegar. The region of Messinia is known for its ideal climate and soil quality, which is perfect for olive tree cultivation. Olives have been a staple in the region for thousands of years, and the Kalamata variety has become one of the most famous and sought-after olives in the world. 

Wine Pairing

 A crisp Assyrtiko from Santorini or a fruity Xinomavro from Naoussa would pair beautifully with the saltiness of Kalamata olives. The bright acidity of the white wine or the bold tannins of the red would complement the earthy flavors of the appetizer, creating a delightful combination for your palate.

Pitfalls on Kalamata Olives

 Quality: To make good Kalamata olives, it's important to select high-quality ones. Factors that impact olive quality include the harvesting techniques, the ripeness level, and the processing methods. Look for olives that are fresh, plump, and free of defects, and avoid those with visible bruises or discoloration.

 Brining: Kalamata olives are typically brined in a saltwater solution to preserve their flavor and texture. Brining requires precision to ensure the olives are neither over or under salted. The length of the brining process will also impact the flavor and texture of the olives.

 Pitting: Kalamata olives are typically sold with pits in them which can make them tricky to eat. You can pit them using a pitting tool or by carefully cutting them in half and removing the pit. Take care when pitting olives as they can be slippery and difficult to handle.

 Pairing: Kalamata olives have a strong, distinct flavor that can overpower other ingredients if not paired correctly. They pair well with complementary flavors such as feta cheese, fresh herbs, and citrus. You can also use them to add a salty kick to dishes like pasta sauces, salads, soups, and sandwiches.

 Storage: To keep Kalamata olives fresh and flavorful, store them in an airtight container in the refrigerator. Olives stored at room temperature can spoil quickly and may develop mold or harmful bacteria.

Ingredients

• 1 pound Kalamata olives

• 2 tbsp chopped fresh oregano

• 1 tbsp chopped fresh thyme

• 5 cloves garlic, minced

• 1/4 cup red wine vinegar

• 1/4 cup extra-virgin olive oil

• 1/4 tsp black pepper

Instructions

1. Rinse the olives and place them in a large mixing bowl.

2. Add the chopped oregano, thyme, minced garlic, and black pepper to the bowl.

3. Mix the ingredients well. Add the red wine vinegar and olive oil to the mix and stir well.

4. Cover the bowl with plastic wrap and let it marinate for an hour.

Preparation Time 10 min

Marinating Time 1 hour

Total time 25 min

Nutrition Facts

Calories: 155

Fat: 15.5 g

Saturated Fat: 2.2 g

Carbohydrates: 3.6 g

Fiber: 2.4 g

Sugar: 0.3 g

Protein: 1.3 g

Regional Ingredients Variations of Kalamata olives

Crete, they may mix Kalamata olives with feta cheese and tomatoes, creating a dish known as "Dakos".

Peloponnese, they may use Kalamata olives in combination with dried oregano and chopped garlic as a topping on grilled fish, creating a dish known as "Psari sti Souvla me Elies Kalamon".

Macedonian cuisine, they may mix Kalamata olives with tomatoes, onions, and green peppers, creating a dish known as "Troupis Elies".

Ionian Islands, they may grind Kalamata olives with garlic, capers, and anchovies to create a tapenade-like spread known as "Tapenade Kalamon".

Thessaly, they may use Kalamata olives as a topping on a Greek village salad, creating a dish known as "Horiatiki Salata me Elies Kalamon".

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