Kalamata Olives

The Kalamata olive is named after the city in Greece, where this type of olive is produced in large amounts. It is also known as Greek olive. As compared to black olives, Kalamata olives have denser and thicker flesh. You can identify them from their dark purple skin color. The fruit shape resembles that of almond, and measures about ½ - 1 inch in length.

The ripe Kalamata olives are eaten directly after picking, or they are cured with different techniques for preservation. Besides attractive appearance, they are superior to other olives in terms of sweetness and rich flavor. However, you will be surprised to know that this olive variety is not used for extraction of oil.

In the market you will come across canned and pickled Kalamata olive. Very rarely, fresh Kalamata olive is sold in local market and grocery centers. If available, you can refrigerate in a container in order to keep it fresh for a longer period.

Similar to other types of olives, the calorie count of Kalamata olive is low. 15 g. of these olives (6 pitted olives) yields approximately 35 calories. The total calories are contributed by monounsaturated fats. Definitely the calorie content will differ based on the serving amount and preparation type.

An easy way to reduce calorie intake is enjoy them fresh as table olives. Or, you can add them in salads for a different taste. Either way, nutrition experts are of the opinion that adding Kalamata olive or other olives is an easy way to supply healthy fats in the body.

Olives are a storehouse for antioxidants. The carbohydrate and protein content in a Kalamata olive is negligible, which is partly responsible for low calorie count. It contains a low amount of calcium and traces of vitamins. Based on the curing method involved, sodium content of market sold Kalamata olives can be as high as 224 mg. in 15 g. serving size.

Hence, one should refer to the product label, while adding these olives in the diet plan. For people who are recommended to have low sodium diet, check for the pickled ones, containing olive oil and vinegar.

They are used in salads, hummus, pizza, poultry, and meat dishes. Also, you can try making bread, stromboli, and tapenade using Kalamata olives. The recipes remain the same as regular ones, except for substitution of black olives with Kalamata olives.

These olives can be dried, pickled, or canned in bottles. Dry curing with salt is a common procedure for long-term storage of these olives. The cured olives are treated with olive oil, before preserving with herbs.

Another method for storing them is to soak them in brine, wine, or vinegar solution, and keep in airtight jars. The fruits are slit open to allow deep penetration of the preserving liquid. After treatment, these fruits change their color to dark brown, or almost black. You can include these in healthy snacks or add them in food recipes as other olives substitute.