The city of Kalamata is in the Peloponnese peninsula, in the south-west of Greece. This is the land of the Kalamatianós dance, one of the most popular Greek dances, and it is also the origin of some black olives that have become one of the best-known products from this country.
With a sweet taste, almond-shaped and a fleshy texture, Kalamata olives have a Protected Designation of Origin status and well-deserved fame.
They are a dark purple colour, although their preservation in salt, oil or wine vinegar can change their tone. Greek oil is usually made from these olives —as well as Koroneiki olives— and almost everyone recognises them by the splash of colour they add to a Greek salad. They are also used to make olivade or olive pâté, a perfect way to enjoy their taste naturally and to make incredible combinations. How about spread on toast with Greek cheese? Or to add a special touch to grilled meat or fish?
However, we prefer to serve them on their own, as an appetiser, so that you can enjoy their sweet, fruity taste while waiting for your main course or while having a chat over a glass of wine. That’s a great combination!
We have, at times, told you about the benefits of olives, but it is worth remembering that they have a significant nutritional value with no more than 250 calories per 100 grams. Therefore, don’t renounce this small Mediterranean pleasure!