Greek olives

Greek olives are an essential ingredient in Mediterranean cuisine, valued for their intense and characteristic flavor. These olives come mainly from the region of Greece, where varieties such as Kalamata are cultivated, famous for their firm texture and slightly fruity flavor with notes of almond.

Greek olives are used both for direct consumption and for the production of oils and in multiple recipes, from salads to stews and appetizers. Their flavor can range from mild and sweet to more bitter and robust, depending on the curing process, which may include brine, vinegar, or olive oil.

Regarding their properties, Greek olives are rich in healthy fats, primarily monounsaturated fatty acids, which contribute to cardiovascular health. They also contain antioxidants, vitamin E, and minerals such as iron and calcium, making them a nutritious and beneficial ingredient within a balanced diet.

In the Hispanic American world, Greek olives may be known simply as Kalamata olives, due to the popularity of this variety, or also as purple olives or black olives, although these terms can encompass other similar varieties.