About the Greek Olive Kalamata

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Kalamata Greek olives are part of the Kalamon variety. They are named after the region where they are produced in Messinia, near the town of Kalamata, in the Peloponnese. They are harvested by hand in the nearby area of Laconia. The climate of extended periods of sunshine is ideal for growing Kalamata olives. They are picked when still green during the late fall. This is the perfect time for them to be harvested as they can be made into olive oil.

Kalamata Greek olives are almond in shape and dark purple in color. They are very bitter olives when first picked, so they cannot be eaten right away. The red wine vinegar brine solution they are put in helps the fermentation process and gives them their fruity, wine-like flavor. This process takes a few months. When this process is complete, they are perfect for eating.

Kalamata Greek olives are very nutritious. They are a good source of fibre, calcium, potassium, magnesium, and vitamins A, C, E, and K. They are a good source of healthy fat and natural antioxidants. Regular consumption of Kalamata Greek olives has the potential to reduce chronic inflammation.

Kalamata Greek olives pair nicely with salads of tomatoes, peppers, and cucumbers, and feta cheese. They are a great addition to a cheese plate or antipasta platter. Kalamata Greek olives also go well on a cheese pizza and on pita triangles with feta. Wines that pair well with Kalamata Greek olives include Merlot or Nemea Agiorgitiko. Kalamata olives contain a healthy dose of fat and other nutritional benefits.

Type of Greek Olive

Kalamata Greek olives are a deep purple color with a dense texture. They are almond shaped and considered quite attractive-looking.

Where Kalamata Greek Olives are Produced

Kalamata Greek Olives are produced in Messinia, near the town of Kalamata after they are harvested by hand in Laconia.

Kalamata Greek Olive Flavor Description

Kalamata Greek olives have a distinctive red wine flavor that resembles the red wine vinegar they are fermented in. This helps to mellow the bitter taste they have when picked.

Facts About Kalamata Greek Olives

  • Kalamata olives are often used as table olives and preserved in olive oil or wine vinegar.
  • They are protected with PDO (Protected Designation of Origin) status.
  • The oil content of these olives is 6.8%.
  • Kalamata Greek olives have been part of the human diet for thousands of years.
  • Kalamata olives are high in vitamin A and iron as well as a source of other vitamins and minerals.
  • Although they are considered Greek black olives, they are a generally a deep purple color.
  • Kalamata Greek olives are picked by hand as they are fragile and bruise easily.
  • Kalamata olives contain a pit, but are generally not pitted before being sold.
  • Kalamata Greek olives turn a beautiful shade of purple-black when reaching full maturity.

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This post was written by Greek Boston

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