Aceites y Grasas

Kalamata olives

Kalamata olives
Popularity 324 recipes

Used in multiple popular recipes

Ingredient Information

Name

Kalamata olives

Category

Aceites y Grasas

Popularity

324 recipes

Status

Inactive

Description

Kalamata olives are a type of olive originating from the Kalamata region in the Peloponnese, Greece. Recognized for their characteristic dark purple or violet-black color and elongated shape, these olives have an intense, slightly sweet and fruity flavor with a bitter note, making them ideal for salads, appetizers, and Mediterranean dishes.

Kalamata olives are harvested when fully ripe and are usually preserved in brine or vinegar, which enhances their flavor and meaty texture. They are highly valued in cooking for their ability to add depth and character to dishes.

Regarding their properties, these olives are a good source of healthy fats, primarily monounsaturated fatty acids, which contribute to cardiovascular health. Additionally, they contain antioxidants, vitamin E, and minerals such as iron and calcium.

Synonyms in Spanish from Latin America: in some regions they are simply known as aceitunas negras (black olives) or aceitunas moradas (purple olives), although the name "Kalamata" is the most commonly used to distinguish their specific variety and origin.

Nutritional Properties

3.2g
fiber
735mg
sodium
15mg
calcium
8mcg
folate
0.5mg
iron
8mg
potassium
0g
sugars
115
calories
0.8g
proteins
3.81mg
vitamin e
6.3g
carbohydrates
10.9g
total fats
2.0g
saturated fats
7.9g
monounsaturated fats
0.8g
polyunsaturated fats

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