Other names: Calamata Olives, Greek Olive
Translations: Καλαμάτα Ελιάς, Kalamata alyvuogių aliejaus, كالاماتا الزيتون, Kalamata Olivy, Oliva Kalamata, Olive Kalamata, Kalamata măsline, Kalamata maslina, Kalamata Olivy, Oliwki Kalamata, Kalamata Oliven, 칼라 마타 올리브, カラマタオリーブ, कालामाटा जैतून, Каламата Олив, קלמטה זית, Каламата Олів, 卡拉马塔橄榄, Каламата маслина, Oliva Kalamata, Каламата Маслиново
Kalamata olives have a deep aubergine color which turn to dark brown or black when brined or is soaked in vinegar
Colors: deep, rich aubergine, almost dark brown, black
Flavors: sweet, salty, Lightly Salted and Plain
Mouthfeel: Earthy, Rich, Briny, Earthy, Meaty
Food complements: Cheese, Vegetable, Eggs
Wine complements: Red wine, Cabernet savignon, Merlot, Zinfandel, White wine
Beverage complements: Gin and tonic, Vodka
Substitutes: Black olives, Green olives
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Since Kalamata olives are usually harvested and preserved in oil, vinegar or brine, choose one that would be compatible with your diet especially if you are working on keeping your sodium level intact
Buying: Kalamata olives can be found in a specialty food store that has an olive bar. They can be packed in brine, soaked in vinegar or olive oil.
Procuring: These olives are usually grown in the Kalamata region of Greece.
Preparation and Use
For those trying to keep their sodium intake low, they better look for Kalamata olives packed in vinegar or oil. Kalamata olives are usually split down the center so the fruit's inner flesh can absorb the brine, vinegar or oil.
Cleaning: Olives are generally sold ready to eat and require no cleaning.
Conserving and Storing
After opening, store refrigerated.