Kalamata olives: originally from Greece

According to a common legend, a tree with olives is a gift from Athena, the goddess of wisdom. Therefore, Greece is the birthplace of Kalamata olives. Since those ancient times, the Greeks eat the fruits of this tree. And not only themselves, but also many other nations have been accustomed to this. They also make excellent oil from olives, which has found application in both cooking and cosmetology. And today, the olive tree branch is a symbol of the country.

calamata olives

Kalamata

There are so many types of olives. Only in Greece, according to experts, dozens of production varieties grow. Among them, calamata olives are probably one of the most famous in world culinary. They are grown near the village of Kalamata (hence the name), in the south of the Peloponnese. Harvesting lasts from November until the Christmas holidays.

Fully ripened, kalamata olives look purple-black, have a juicy and at the same time elastic fleshy flesh, very thin skin. Marinate them traditionally: in a red sauce of wine vinegar and olive oil, which gives the dish a very original and simply inimitable spicy taste. By the way, the variety grown in California (the climate is very suitable there) is also called Calamata (but in the spelling the first letter is C, and the pronunciation does not make any difference).

greek calamata olives

Greek calamata olives

The product is ideal for use in the preparation of many dishes, the most famous of which are pasta and pizza. Perhaps that is why they are so fond of culinary experts from different countries. Kalamata olives are good for cooking lamb meat, and for fish dishes, and for traditional Greek salads. They go well with cheese, garlic, herbs.

Nutritional value

The calorie content of this product is 115 kcal per 100 grams. 90% of these calories are from unsaturated fats. Other equally important components: copper and iron, calcium and vitamins, fiber, phosphorus and zinc, selenium and potassium. The product itself does not contain harmful cholesterol, is rich in sodium, and is served on the table, mainly in its preserved form (which is part of many dishes as an indispensable ingredient).

calamata olives

Kalamata olives: good

  1. An indispensable source of beneficial unsaturated fatty acids. This makes the product useful for the vascular system and heart muscle. Kalamata reduce the level of harmful substances such as cholesterol in the blood, thin the blood, preventing the formation of blood clots and clots prophylactically. Doctors today recognized olives as a good way to fight depression and persistent high blood pressure. This is an auxiliary tool in the fight against stones in the excretory system: kidneys, liver, gall bladder.
  2. The product has anti-inflammatory properties. Vitamin E, monounsaturated fats and phytonutrients are responsible for them in olives.
  3. Kalamata olives are a source of antioxidants that fight free radicals in the human body, protecting cells from oxides and damage. This food, rich in similar substances, is able to protect even from cancer in the initial stages and from other diseases of an inflammatory nature.
  4. Since olives contain a rather large amount of calcium, they contribute to the proper development of bones in young people and prevent osteoporosis in the elderly.
  5. As sources of fiber, calamate olives prevent constipation, maintain metabolism at the proper level, contributing to a faster saturation of the stomach with plant foods.

Purchase and storage of olives

If the product is preserved according to all the rules - qualitatively and in compliance with the technology, it can be stored in sealed jars at room temperature for two years from the date of preservation. An open jar should be kept in the refrigerator, and olives should not be removed from the brine. A sealed container is not very suitable, as it can form toxins. But the cling film on the neck of the jar is it.

calamata olive paste

Paste

Calamata olive pasta is a popular dish of the European β€œinter-seas”. In the local culinary tradition, this talenade - an appetizer of olives is in great demand. Kalamata Olive Spread is a paste that is made from dark fermented fruits of the same variety, plus capers and oregano. Traditionally they use it, spreading on bread or crackers - in the morning, along with a cup of strong black coffee. And also: for freshly cut vegetables, for example, talenade will be a wonderful and harmonious sauce. In Greece, pasta can also stuff fish dishes, serve it in a separate container for hot second dishes of meat and fish. Talenade received the title of Mediterranean "black caviar" for its excellent and unique taste.

Greek pizza with calamata olives

Another recipe from Greek cuisine with olives worth preparing. You need to take a large crust of pizza dough, 150 grams of grated mozzarella, a couple of cloves of crushed garlic, one chicken breast, 150 grams of mushrooms, 150 grams of feta, half a glass of boneless calamata olives, a pinch of dried oregano, tomato salsa.

homeland of calamata olives

  1. Cooking salsa. To do this, take 200 grams of cherry - red and yellow, a bunch of basil, a couple of spoons of vinegar, a little olive oil and Dijon mustard, a mixture of peppers - a pinch. All ingredients are mixed in a blender until a paste is obtained.
  2. Put the prepared base for pizza on a baking sheet, sprinkle with a little grated cheese, then with garlic (or garlic dry cereal).
  3. On top we lay the chopped and boiled breast, mushrooms, sliced ​​in slices, olives in circles. We fall asleep oregano and at the very end - grated feta. Bake in the oven until a golden crust forms. Serve with tomato salsa.


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