Kalamata Olives
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Calamata Olives Kalamon OlivesKalamata Olives are prepared olives produced in Southern Greece. Though they are classed as black olives, they are actually a dark purple. The olives are medium-sized and oval, with flesh that separates easily from the pit.
They are cured in brine with red wine vinegar, then pickled in wine vinegar and olive oil, and packed in vinegar.
They have a pronounced fruity, winey taste with a meaty texture. They are usually sold unpitted.
The oil made from these same olives is very good, but it is not usually available outside Greece.
Named for town of Kalamata in the Messina Valley.
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Other entries for: Table Olives
Black Olives, Dolce Baresana Olives, Gordal Olives, Green Olives, Kalamata Olives, Manzanilla Olives, Mission Olives, Nostraline Olives, Passalunara Olives, Pimolas, Ponentine Olives, Sourani Olives, Toscanelle Olives
Other entries for: Olives
Barnea Olives, Bella di Cerignola Olives, Blond Olives, Brine-Cured Olives, Cracked Olives, Dry-Cured Olives, Feral Olives, Fresh-Water Cured Olives, Greek Olives, Italian Olives, Lye-Cured Olives, Oil-Cured Olives, Oil Olives, Olive Juice, Olive Sizes, Pendolino Olives, Pidiccuddara Olives, Raw Olives, Spanish Olives, Stuffed Olives
Other entries for: Fruit
Bananas, Bletting, Candied Fruit, Citrus Fruit, Dried Fruit, Drupes, Hard Fruit, Rhubarb, Soft Fruit
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