Kalamata olives: originally from Greece

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

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

Kalamata

There are a great variety of types of olives. Only in Greece, according to experts, there are several dozen industrial varieties. Among them, Kalamata olives are probably one of the most famous in world cuisine. 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 ripe, Kalamata olives look purple-black, have a juicy and at the same time elastic fleshy flesh,thinnest skin. They are marinated 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 (there is a very suitable climate for this) is also called Calamata (but in spelling the first letter is C, and there is no difference in pronunciation).

Greek Kalamata 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 loved by culinary specialists from different countries. Kalamata olives are good for cooking lamb meat, fish dishes, and traditional Greek salads. Pairs well with cheese, garlic, herbs.

Nutritional value

The calorie content of this product is 115 kcal per 100 grams. 90% of these calories come from unsaturated fats. Other, no less 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 at the table, mainly in its canned form (included in many dishes as an indispensable ingredient).

Kalamata olives: benefits

1. Irreplaceable source of he althy unsaturated fatty acids. This makes the product useful for the vascular system and the heart muscle. Kalamata reduce the level of harmful substances such as cholesterol in the blood, thin the blood, preventing the formation of blood clots prophylactically andclots. Doctors today recognized olives as a good remedy for depression and persistent high blood pressure. This is an aid in the fight against stones in the excretory system: kidneys, liver, gallbladder.
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 such substances, is able to protect even from cancer in the initial stages and from other diseases of an inflammatory nature.
4. Because of their relatively high calcium content, olives promote proper bone development in young people and prevent osteoporosis in the elderly.
5. As a source of fiber - Kalamata olives prevent constipation, support metabolism at the proper level, contributing to a faster saturation of the stomach with plant foods.

Purchasing and storing olives

If the product is canned according to all the rules - with high quality 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 the olives should not be removed from the brine. An airtight container is not very suitable, as this can create toxins. But the cling film put on the neck of the jar is the very thing.

Pasta

Kalamata olive pasta is a popular European dish"intermarium". In the local culinary tradition, this talenade, an appetizer of olives, is in great demand. Kalamata Olive Spread is a spread made with dark fermented fruits of the same name, plus capers and oregano. Traditionally, it is consumed by spreading it 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, fish dishes can also be stuffed with pasta, served in a separate container with hot second dishes of meat and fish. Talenada has earned the title of Mediterranean "black caviar" for its excellent and unique taste.

Greek pizza with Kalamata olives

Another Greek olive recipe worth making. You need to take a large pizza crust, 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 pitted kalamata olives, a pinch of dried oregano, tomato salsa.

1. Cooking salsa. To do this, take 200 grams of cherry - red and yellow, a bunch of basil, a couple of tablespoons of wine vinegar, a little olive oil and Dijon mustard, a mixture of peppers - a pinch. Mix all the ingredients in a blender until a paste is obtained.
2. Put the prepared pizza base on a baking sheet, sprinkle a little with grated cheese, then with garlic (or dry garlic flakes).
3. Top with chopped and boiled breast, mushrooms, choppedslices, olive slices. We fall asleep oregano and at the very end - grated feta. Bake in the oven until golden brown. Serve with tomato salsa.