Kalamata olive

Kalamata olive is a large, dark purple olive with a smooth, meaty texture. They are named after the city of Kalamata in the southern Peloponnese, Greece. These olives are often used as table olives and are known for their rich flavor and high oil content.

Description

Kalamata olives are almond-shaped and have a distinctive dark purple color. They are typically around 2-3 cm in length. The skin of the Kalamata olive is smooth and shiny, and the flesh is firm and meaty. The flavor of Kalamata olives is rich and fruity, with a slightly bitter aftertaste.

Cultivation

Kalamata olives are primarily grown in the region around the city of Kalamata, but they are also cultivated in other parts of Greece and in countries with similar climates, such as Italy, Spain, and the United States. The trees are typically harvested by hand to avoid bruising the delicate fruit.

Processing

After harvesting, Kalamata olives are usually slit to allow the brine to penetrate the flesh. They are then fermented in a brine solution, which can take several months. This fermentation process gives the olives their distinctive flavor. After fermentation, the olives are packed in either brine, wine vinegar, or olive oil.

Uses

Kalamata olives are commonly used in Mediterranean cuisine. They can be eaten on their own as a snack, added to salads, or used as a topping for pizzas and other dishes. They are also a key ingredient in tapenade, a traditional Provençal spread made from olives, capers, and anchovies.

Nutritional Information

Kalamata olives are a good source of healthy fats, particularly monounsaturated fats. They also contain vitamins A and E, as well as antioxidants. However, they are high in sodium due to the brining process.

See Also

• Olive
• Olive oil
• Mediterranean cuisine
• Tapenade
• Peloponnese