Ingredient: Kalamata olives

Kalamata olives are a variety of olives named after the region where they have first grown “kalamata” in Greece. Kalamata olives are hand-picked in the late fall, and according to the Greece cure practices, once they are harvested, they need to be cured in a brine mixture to get rid of the bitterness naturally found in olives. This fermentation process helps obtain salty kalamata olives; less bitter and slightly sour olives could last up to a few months. Once this curing process finishes, kalamata olives are ready for consumption.

Kalamata olives are unique not only for their aubergine color, almond shape, meaty texture, and fruity flavor but also for the tree they are picked from. It features distinctive leaves that grow to twice the size compared to other olive varieties. From the doctor’s and dietician’s perspective, kalamata olives proved to be abundant for health for the properties they possess; these olives are rich in vitamins and minerals, particularly vitamin A and Vitamin E, and iron.

Also, they are high in sodium, fatty acids, copper, and calcium that are propitious for heart health and to promote a healthy immune system as a whole.

Ideally, there are plenty of ways to enjoy kalamata, to mention some:
– Create a fresh Greek salad by tossing kalamata olives with lettuce, tomatoes, feta cheese, olive oil, and red wine vinegar.
– Cook garlic and red pepper flake, parsley, and kalamata olives while stirring until golden to make a sauce that imparts hints of spices and saltiness to be served with sliced steak.
– You can top pizza using kalamata olives; you can bake them into bread as well. Overall, storing kalamata olives in the refrigerator would be helpful to expand their shelf life.