If you are a fan of olives and olive oil, you might have heard of the Kalamata variety, which is one of the most popular and prized Greek olives. These dark purple, almond-shaped olives have a smooth, meaty texture and a rich, fruity flavor that makes them ideal for salads, appetizers, sauces and dips. But what makes them so special and how can you enjoy them to the fullest? In this blog post, we will explore the production and history of Kalamata olives and olive oil, as well as some tips on how to taste them and appreciate their quality.
What are Kalamata olives and olive oil?
Kalamata olives are a black variety of olives that grow in Messinia, a regional unit in the southwestern part of the Peloponnese region, in Greece. They are named after the city of Kalamata, near which they were originally grown. They are also known as Kalamon olives or “queen” of olives, because of their large size and distinctive shape.
Kalamata olive oil is a pure olive juice produced from Koroneiki olives, which are the main variety used for Kalamata olives. Koroneiki olives are small, green olives with thick skin and a high flesh-to-pit ratio, which contributes to their aroma, high antioxidant content and green color. The olive oil produced from green ripe Koroneiki olives is highly prized for its aromatic, strong-flavored oil, which is perfect for enjoying in its natural raw state or added at the end of cooking.
How are Kalamata olives and olive oil produced?
Kalamata olives and olive oil are produced following traditional methods that date back to ancient times. The cultivation of olives in Messinia is a centuries-old practice that has shaped the landscape, the culture and the economy of the region. The olive trees are grown in fertile soil, under the Mediterranean sun and with minimal irrigation. They are harvested by hand to avoid bruising and damage to the fruit.
There are two methods of preparing Kalamata olives, known as the long and short methods. The long method involves curing the olives in water for several weeks, changing the water daily to remove bitterness. Then, the olives are slit or cracked and placed in brine (salt water) with vinegar or wine vinegar for another few weeks or months. Finally, they are packed in glass jars or barrels with olive oil, vinegar, salt and herbs such as oregano or thyme. The short method involves soaking the olives in lye (a strong alkaline solution) for a few hours to remove bitterness, then rinsing them well and placing them in brine with vinegar or wine vinegar for a few days or weeks. Then, they are packed as in the long method.
Kalamata olive oil is extracted from Koroneiki olives using cold-pressing or centrifugation techniques that preserve the quality and flavor of the oil. The olives are washed, crushed into a paste and then pressed or spun to separate the oil from the water and solids. The oil is then filtered and stored in stainless steel tanks or dark glass bottles to protect it from light and heat.
What is the history of Kalamata olives and olive oil?
The history of Kalamata olives and olive oil is intertwined with the history of Greece and the Mediterranean region. Olives have been cultivated in Greece since ancient times, as evidenced by archaeological findings, literary references and artistic depictions. The ancient Greeks considered the olive tree a sacred symbol of wisdom, peace and prosperity, and used its fruits, leaves and branches for various purposes. They also exported their olive products to other countries, such as Egypt, Rome and Asia Minor.
Kalamata olives and olive oil have a more recent history, dating back to the 19th century. The first records of Kalamata olives appear in 1830, when they were exported from the port of Kalamata to France, Italy and England. The first mention of Kalamata olive oil dates back to 1860, when it was praised for its quality by a French traveler who visited Messinia. Since then, Kalamata olives and olive oil have gained international recognition and demand, especially after the establishment of the Protected Designation of Origin (PDO) status in 1996, which guarantees their authenticity and origin.
How to taste Kalamata olives and olive oil?
Tasting Kalamata olives and olive oil is a sensory experience that can reveal their unique characteristics and nuances. Here are some tips on how to taste them and appreciate their quality:
- Choose Kalamata olives and olive oil that have the PDO label, which ensures they are produced in the designated area of Messinia, from the approved varieties of olives, and following the specified methods of preparation and extraction.
- Look at the color, shape and size of the olives. Kalamata olives should be dark purple, almond-shaped and plump, with a smooth skin and a small pit.
- Smell the aroma of the olives and the olive oil. Kalamata olives should have a fruity, vinegary and herbal smell, while Kalamata olive oil should have a fresh, grassy and peppery smell.
- Taste the flavor and texture of the olives and the olive oil. Kalamata olives should have a rich, salty and tangy flavor, with a slight bitterness and a firm, meaty texture. Kalamata olive oil should have a fruity, spicy and bitter flavor, with a smooth, velvety and slightly pungent texture.
- Pair Kalamata olives and olive oil with other foods that complement their taste. Kalamata olives are great for salads, appetizers, sauces and dips, as well as for snacking on their own. They pair well with cheese, bread, tomatoes, cucumbers, lettuce, onions, garlic, lemon, vinegar, herbs and spices. Kalamata olive oil is ideal for drizzling over salads, soups, pasta, fish, meat, vegetables and bread, as well as for cooking and baking. It pairs well with vinegar, lemon, garlic, herbs and spices.
Conclusion
Kalamata olives and olive oil are among the most famous and delicious Greek products that have a long history and tradition. They are produced in the Messinia area of Greece from Koroneiki olives using natural and authentic methods. They have a distinctive color, shape, aroma, flavor and texture that make them stand out from other varieties of olives and olive oil. They are also rich in antioxidants, vitamins, minerals and healthy fats that can benefit your health. To enjoy them to the fullest, you should look for the PDO label that guarantees their quality and origin, and taste them with your eyes, nose and mouth. You can also pair them with other foods that enhance their taste and create amazing dishes.
We hope you enjoyed this blog post about how to taste the famous Kalamata olives and olive oil and learn about their production and history. If you want to try some of the best Kalamata olives and olive oil from Greece, you can order them online from our website Greek Flavours, where you can find a wide selection of authentic Greek products delivered to your door.
.
