They take their name from the Greek city located on the outskirts of the Peloponnese. Specifically, Kalamata is the capital of Messinia. And what interests us most about this beautiful port city, as well as a tourist city, are not those seascapes that invite us to dream, but that unique product in the world to which today we pay a small tribute.
If you are one of those olive lovers who not only have no qualms about admitting that they like the black ones but may even prefer them to the green ones, you can’t help but know them. Now you should know that once the tests there is no turning back. You are only going to want to have Kalamata olives at home. Although you will also ask for them at the bar or at your friends’ houses when you go to watch football.
What are Kalamata olives
They have been consumed since time immemorial and best of all, they have very interesting properties for our body. But we will get to that, first we are going to delve into the history of this wonderful dark-colored table olive.
Once they began to become popular, and to be eaten not only in the border areas of the Hellenic country, but throughout Europe, the recognition they deserved came. We refer to the status of Protected Designation of Originwhich it continues to display today and which comes to recognize that the quality and characteristics of this product are due to the geographical environment in which it is produced.
Although you may have already noticed from the images above, its shape is oval. Its dark purple color is also striking, but above all it is its intense flavorso different from the rest of the olives, which makes it such a special product.
You should also know that Kalamata olives are harvested by hand to avoid damaging the food. On the other hand, the best time for harvesting is somewhat later than in the rest of the varieties. And another of its peculiarities is that it is usually apply the Greek style of curing, which consists of placing them in a colander to rinse them with cold water and thus remove any dirt or residue. Then you will have to cut each olive lengthwise until you reach the bone to finish putting them in a container with enough cold water to completely cover all the olives. Finally, the lids and leave them to soak for six to eight days. All this serves to minimize its bitter taste.
Regarding the properties, it should be noted that from a nutritional point of view they are very rich in fat and low in carbohydrates. To give you an idea, a serving of five of these olives (about 40 grams) provides about 90 kcal, 8.5 grams of fat, 1.6 grams of carbohydrates and 0.5 grams of protein. In fact, the least healthy is its amount of saltwhich can range from 25% to 50% of the recommended daily value.
Furthermore, Kalamata olives are an important source of minerals. Especially iron, calcium and copper, so its consumption can be highly recommended for those who need reduce the risk of anemia, strengthen bones and improve heart function. And if we look at micronutrients, its content in fat-soluble vitamins stands out, such as vitamin A, essential for maintaining healthy vision, and vitamin E, a powerful antioxidant that can improve heart health.
How to use these olives in cooking
Although it is a product that stands on its own, here we are very into cooking. So we are not going to miss the opportunity to get down to business with the black olive that many of us dream of thanks to its fleshiness and its deep flavor.
With this introduction you can imagine that a few things can be done with this tasty olive, which is not salty. Starting by preserving it in brine or in olive oil to take it as an aperitif or in dishes like the classic Greek feta and tomato salad (cucumber is also great).
It goes without saying that it is perfect for a black olive tapenade (also called olive oil) and that it is highly recommended when it comes to make stews or stews. That is when it becomes even juicier and its dimensions are appreciated. Other options to consider may be a chicken with Provencal olives.
Kalamata olive hummus from Mercadona
We promised you that we were going to teach you how to use it in the kitchen and nothing better than a super easy, quick and simple recipe to enjoy this product. But before getting into the recipe, we must warn you that eating them as they are (a little seasoned) also produces great pleasure, in case one day you get too lazy to start cooking and have this delicacy at home.
Then we leave you with our version of the Mercadona Kalamata olives hummus recipe, with which you will surely succeed. Especially if your guests are one of those who lick their lips when there is a hummus on the tableeither the traditional one or one of the many variations that exist (lentils, avocado, pesto, pepper,…).
If the olives you have bought have stones, the first thing to do is pit them. Do not throw away the oil or liquid, it will serve to lighten the hummus. Place the olives in the blender glass together with the chickpeas, well washed and drained, the juice of half a lemon, the peeled clove of garlic, the tahini, the ground cumin, the extra virgin olive oil and salt to taste. We crush.
If the mixture becomes difficult to work with, add a little of the liquid from the olives and continue. The task will be easier as you thin out the hummus. We must obtain a creamy consistency without it becoming liquid, so be careful not to overdo it. Let stand in the fridge for 30 minutes before serving, drizzled with extra virgin olive oil and sprinkled with sesame seeds, rosemary leaves and pumpkin seeds.
Full recipe | Kalamata olive hummus from Mercadona
What to use when kalamata is not available
However cautious one may be, sometimes it turns out that there is a craving for Kalamata olives but, for whatever reason, we can’t find them in the supermarket. Or, simply, we don’t feel like going there when we have a grocery store under our house that does have a wide variety of olives from the country.
Well, in that case you should know that there is a Spanish olive very similar to Kalamata (although the Greeks will tell you that it has nothing to do with it). Obviously, we are talking about two different products, but the truth is that it is the best substitute that you will be able to find.
Is named Cuquillo olive and is of Murcian origin. Specifically, they are grown in the Sierra de Moratalla, in the north of the province. It belongs to the wonderful group of black olives, although in reality its color is more purple. It is small if we compare it with other varieties, but it will win you over thanks to its intense flavor (with hints of thyme).
Like those of Kalamata, it contributes a touch of color and flavor both in salads with feta cheese and in the hot dishes mentioned above. From elaborations with pasta (with a tomato sauce and anchovies for example) to some migas or pizzas, the result is always outstanding.
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