Kalamata olives are dark purple to black Greek olives traditionally associated with the Kalamata area of the Peloponnese. They are usually almond-shaped, with a meaty texture and a rich, fruity flavour that can include wine-like, briny and slightly bitter notes. They are commonly preserved in brine or other approved curing liquids.
Kalamata olives are used in Greek salads, tapenades, pasta, braised dishes, pizzas and Mediterranean-style sauces. Their flavour is assertive, so balance their saltiness with acidity, fresh herbs and other ingredients.
Example: pit and roughly chop Kalamata olives for a Greek salad or fold them into a tomato and herb sauce for grilled fish.
Chef’s tip: taste olives before adding extra salt to a dish, as their brine can contribute significant salinity.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
