Kalamata Olives: Originally from Greece

According to the generally accepted legend, a tree with olives is a gift from Athena, the goddess of wisdom. Therefore, Greece is the birthplace of Kalamata olives. Since ancient times, the Greeks have eaten the fruits of this tree. And not only themselves, but also accustomed to this many other peoples. And from olives make a wonderful oil, which has found application in cooking, and in cosmetology. And today the branch of the olive tree is a symbol of the country.

Kalamata (Kalamata)

There are a great many types of olives. Only in Greece, according to experts, grows a few dozen production varieties. Among them, Kalamata olives are probably one of the most famous in the world of cooking. They are grown near the village of Kalamata (hence the name), in the south of the Peloponnese. Harvesting lasts from November until the Christmas holidays.

Completely ripe, olives of kalamata look violet-black, have a juicy and at the same time elastic fleshy pulp, the finest skin. Marinate them traditionally: in red sauce from wine vinegar and olive oil, which gives the dish a very original and simply inimitable spicy taste. By the way, the variety grown in California (there is a very suitable climate for this) is also called Calamata (but the first letter is C, and the pronunciation is no difference).

Greek Kalamata Olives

The product is ideal for use in the preparation of many dishes, the most famous of them are pasta and pizza. Perhaps that's why they are so fond of culinary experts from different countries. Good olives of kalamata and for cooking lamb meat, for fish dishes, and for traditional Greek salads. Perfectly combined with cheese, garlic, herbs.

Nutritive value

Caloric content of this product is 115 kcal per 100 grams. 90% of these calories are in unsaturated fats. Other, equally important components: copper and iron, calcium and vitamins, fiber, phosphorus and zinc, selenium and potassium. The product itself does not contain harmful cholesterol, is rich in sodium, and is served to the table, mostly in its canned hypostasis (which is included in many dishes as an indispensable ingredient).

Kalamata olives: benefit

1. An irreplaceable source of useful unsaturated fatty acids. This makes the product useful for the system of blood vessels and heart muscle. Kalamata reduce the level of blood in such harmful substances as cholesterol, dilute blood, preventing the prophylaxis of blood clots and clots. Doctors recognized today olives as a good means of combating depression and persistent high blood pressure. This - an auxiliary tool in the fight against stones in the excretory system: the kidneys, liver, gall bladder.
2. The product has anti-inflammatory properties. For them in the olives meet vitamin E, monounsaturated fats and phytonutrients.
3. Kalamata olives are a source of antioxidants fighting free radicals in the human body, protecting cells from oxides and damage. This food, rich in such substances, is able to protect even from cancer in the initial stages and from other diseases of inflammatory nature.
4. Since in olives is a fairly large amount of calcium, they contribute to the proper development of bones in young people and prevent osteoporosis in the elderly.
5. As sources of fiber - Kalamata olives prevent constipation, maintain the metabolism at the proper level, contributing to faster saturation of the stomach with plant food.

Purchase and storage of olives

If the product is preserved according to all the rules - qualitatively and with the observance of technology, it can be stored in ukuporennyh banks at room temperatures for two years from the date of conservation. Open the jar should be kept in the refrigerator, and the olives should not be removed from the brine. A sealed container is not very suitable, since toxins can form in this case. But the food film, put on the neck of the cans - it's the most.

Paste

Pasta from Kalamata olives is a popular dish of the European "inter-sea". In the local culinary tradition, this talenada is very popular - a snack from olives. Kalamata Olive Spread is a pasta made from dark fermented fruits of the same name, plus capers and oregano. Traditionally it is used, spreading on breads or crackers - in the morning, along with a cup of strong black coffee. And also: for freshly cut vegetables, for example, talenada will become a beautiful and harmonious sauce. In Greece, pasta can also be stuffed with fish dishes, serve it in a separate container to hot second meats of meat and fish. Talenada received the title of Mediterranean "black caviar" for its excellent and unique taste.

Greek pizza with Kalamata olives

Another recipe from Greek cuisine with olives, which is worth cooking. It is necessary to take a large dough cake for pizza, 150 grams of grated mozzarella, a pair of crushed garlic cloves, one chicken breast, 150 grams of mushrooms, 150 grams of feta, half a glass of kalamata olives without pits, a pinch of dried oregano, salsa from tomatoes.

1. Cooking salsa. To do this, take 200 grams of cherry - red and yellow, a bunch of basil, a couple of spoons of wine vinegar, a little olive oil and Dijon mustard, a mixture of peppers - a pinch. All the ingredients are mixed in a blender until a paste-like mass is obtained.
2. Prepared basis for pizza put on a baking sheet, sprinkle a little grated cheese, then - garlic (or garlic dry flakes).
3. From above we put cut and boiled breast, mushrooms, chopped slices, olives in circles. We fall asleep with oregano and at the very end - grated feta. Bake in the oven until a golden crust is formed. Serve with tomato salsa.