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Kalamata olives are a variety of small, black, Greek olive. They are a mild olive and are often served canned. They are not fermented as they are pressed with lye, a process that happens in an early month. They are also known with names such as Greek olives, sun-dried olives, or Green Italian pepperide.
Often used as table olives, they are usually preserved in wine vinegar or olive oil. Typically the term "Kalamata" legally refers to a region of Greece where these olives are grown, however a few countries (those mainly outside the United States and European Union) use the name for such olives grown anywhere, even outside of Greece. Within the EU (and other countries that ratified PDO agreements or similar laws) the name is protected with PDO status, which means that the name can only be used for olives (and olive oil) from the region around Kalamata. (Source: en.wikipedia.org)
This article provides information about a type of olive, the black-spotted varieties, and the range of cooking with olives.
The Greek-style curing practice places the olives directly in brine or saltwater, where they’re fermented with yeasts to remove their bitter compounds partially or entirely, thus improving the taste (Source:www.healthline.com)
What makes Kalamata olives different from other types of olives?
They are different in taste, texture, size, and stone. So, it’s a little complicated if Kalamata olives are technically black olives. But what we consider to be black olives are very different from Kalamata olives. (Source: thekitchencommunity.org)
Everyone has a favorite, and Olives are no exception. They are versatile, delicious and outrageously versatile. And there are so many ways to cook with them. Olives are enjoyed in a variety of dishes, from dips to salads to main courses. They can even be used in baking!
Both avocado oil and olive oil have been promoted for their numerous health benefits. This article compares avocado and olive oil, reviewing whether… (Source: www.healthline.com)