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Ingredient - Kalamata Olives
Updated October 26th, 2022
Kalamata Olives are small, black, slightly tart olives often served whole in Greek salads.
They have a richer and stronger taste compared to Black Olives, and instead of a salty pang, they are slightly fruity.
Olives are the fruit of the Olive tree, grown best in sunny Mediterranean climates, but can also be grown in containers and moved indoors in colder climates.
Although most people consider Olives a vegetable, they are actually a fruit, a stone fruit to be specific, like Peaches, Mangoes, and Dates.
If you own an Olive tree and do not want to go through the complicated process of leaching olives with chemicals, follow one of these ancient Greek methods to get rid of the bitterness.
Salting Method:
Place washed olives in a wicker basket or a plastic container with holes. Cover with medium-coarse salt. Set the basket in the sun and protect it with a cheesecloth cover. Twice a day for a week, toss olives around to redistribute them, until the bitter fluid is drawn from them. Bring olives in at night to prevent mold.
Water Method:
Cover washed olives with a solution of salt water, 1 cup salt to each quart of water, in a crock or glass jar. Place a weight over the top of them, such as a small plate or washed rock, to keep olives submerged. Olives may remain in this brine for months.
Usually found in the International Foods Aisle.