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
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