Short
Arnold
Lara MKalamata Olive Facts
October 4th 2006 08:38
Kalamata Olives are one of my favourite kinds of olives. They are almond shaped and a dark brown or eggplant colour, and they have a wonderfully salty, lustrous flavour. Originating in Greece, these olives have a robust quality that perfectly compliments Greek cuisine and can be added to international dishes to add bite. They are named after a Kalamai is a city in southern Greece, on the Peloponnesos, by the Mediterranean. From where many olives are imported, although it is now possible to buy locally grown products.
Kalamata olives are allowed to ferment in own brine. The length of time they are left to ferment determines the complexity of the flavour. A longer period of time also usually results in a less bitter taste.Black kalamata olives contain more oil than green ones. Unopened olives can be stored at room temperature up to two years. Opened olives should be refrigerated in their own liquid in a non-metal container and will last up to several weeks after opening.
http://homecooking.about.com/library/weekly/aa042897.htm
The rich and fruity flavor characteristic of the olive comes from its wine vinegar marinade. They are often slit to allow the marinade to penetrate the flesh. Kalamata olives are packed in either olive oil or vinegar.
http://www.recipezaar.com/library/getentry.zsp?id=32
One 25 g serve (on average, about seven olives) can give you more than 20% of the maximum recommended daily intake for adults. A helpful nutritional chart with a comparison of common brands found in Australia is available atthe Centre for Consumer Affairs website:
http://www.choice.com.au/viewarticleasonepage.aspx?id=104356&catId=100286&tid=100008&p=1
Commonly used in:
Pizza
Greek salad
Tapenade
Kalamata Dip
Savouries
Foccassia Melts
Pastas
Oil
Pesto
Canapés
Kalamata loaves
Antipasto spreads
Did you know? A green olive is actually an unripe olive, whereas black
olives are fully ripened.
Recipe: Kalamata Tapenade http://www.foodherald.com/kalamata-olive-tapenade-recipe/
Kalamata olives are allowed to ferment in own brine. The length of time they are left to ferment determines the complexity of the flavour. A longer period of time also usually results in a less bitter taste.Black kalamata olives contain more oil than green ones. Unopened olives can be stored at room temperature up to two years. Opened olives should be refrigerated in their own liquid in a non-metal container and will last up to several weeks after opening.
The rich and fruity flavor characteristic of the olive comes from its wine vinegar marinade. They are often slit to allow the marinade to penetrate the flesh. Kalamata olives are packed in either olive oil or vinegar.
http://www.recipezaar.com/library/getentry.zsp?id=32
One 25 g serve (on average, about seven olives) can give you more than 20% of the maximum recommended daily intake for adults. A helpful nutritional chart with a comparison of common brands found in Australia is available atthe Centre for Consumer Affairs website:
http://www.choice.com.au/viewarticleasonepage.aspx?id=104356&catId=100286&tid=100008&p=1
Commonly used in:
Pizza
Greek salad
Tapenade
Kalamata Dip
Savouries
Foccassia Melts
Pastas
Oil
Pesto
Canapés
Kalamata loaves
Antipasto spreads
http://www.sxc.hu/photo/481023
Did you know? A green olive is actually an unripe olive, whereas black
olives are fully ripened.
Recipe: Kalamata Tapenade http://www.foodherald.com/kalamata-olive-tapenade-recipe/
| 58 |
| Vote |
Add To: 
subscribe to this blog
Comment by theadora
at the boardroom
Ad Magnum Opus
if you've never tasted home grown and marinated olives you should try and get your hands on some.
Comment by Vixter
People
Diet Food Lifestyle
CHEATERS
i hope this doesn't mean i have a wimpy palatte?
Isn't that so with cheeses? the stronger and more pungent the better?
I think here I was born to be mild...or at least a little creamy!