Kalamata olives
Dark purple Greek olives with a rich, fruity, slightly winey flavor, usually sold brined or packed in oil. Pit them yourself for the best texture. Pre-pitted ones can turn mushy.
Used for
- salads
- tapenade
- pasta
- Mediterranean dishes
In the kitchen
- Pit and halve.
- Chop for tapenade.
- Toss whole into braises.
Picking it at the store
- Buy from the olive bar or deli counter over jarred when possible. The texture is firmer and the flavor brighter.
- Rinse briefly if a dish is already salty; they're packed in a strong brine.
Related terms
Tastease's cooking wizard explains steps like this one in plain language, right when you need it, while you're actually cooking. Shop smarter, cook with confidence.
Start free →No credit card required