mezzomediKalamata olive
Meaty Greek olive, intensely fruity and vinous, salty and deep.
Greek olive with firm, deep black flesh, a rich and slightly peppery taste with a subtle bitterness. Fleshy texture and characteristic flavor make it a staple of Mediterranean cuisine. Used both plain and in culinary preparations to enhance dishes.
Best pairings
Tapenade Classic88%Kalamata and its olive sisters united in paste: absolute harmony of Provençal olives.
Dry sausage Classic88%Rich, fleshy Greek olive, perfect with cured sausage for an authentic Mediterranean platter.
Lettuce Classic87%Fleshy, almost fruity Greek olives, a perfect counterpoint to bland sweetness.
Feta Classic86%Kalamata olives and feta, the heart of Greek salad.
Garlic Classic86%Basic and essential pairing in tapenade or marinades: sulfurous notes that amplify intensity.
Caper Classic86%Brine to brine: two Mediterranean preserves sharing acidity, salinity, and astringency.
Preserved lemon Classic86%The round bitterness of Kalamata olives marries the lively salinity of Greek preserved lemon.
Fenugreek Classic86%Moroccan spice that enhances the bitter and dry notes of Kalamata olives in tagines or preserves.
Coppa Classic86%Fleshy, vinous Kalamata olive creates a spicy-salty echo with coppa, a Mediterranean aesthetic.
Black pepper Classic84%Pepper that enhances natural bitterness and imparts a warm piquancy to sweet flesh.
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In the kitchen
Signature dishes
Substitutes
FAQ
What goes with kalamata olive?
Kalamata olive pairs especially well with tapenade, dry sausage, lettuce, feta and garlic. Kalamata and its olive sisters united in paste: absolute harmony of Provençal olives.
What can I substitute for kalamata olive?
If you don't have it, try: black olive, green olive, caper.