Kalamata olive

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Kalamata
Kalamata
A bowl of Kalamata olives
Olive (Olea europaea)
Color of the ripe fruit Dark Purple
Origin Greece
Notable regions Kalamata
Hazards Verticillium wilt and cold
Use Table and oil
Oil content 6.8%
Leaf twice the size of other olive varieties
Shape big, plump almond-shaped
Symmetry Slightly asymmetrical
Kalamata olive
Nutritional value per 100 g (3.5 oz)
Energy 284 kJ (68 kcal)
Carbohydrates 3g
Fat 6.8g
Protein 0g
Source:[1]
Percentages are roughly approximated
using US recommendations for adults.

The Kalamata olive is a large, black olive with a smooth, meaty texture named after the city of Kalamata in the southern Peloponnese, Greece. Often used as a table olive, they are usually preserved in wine vinegar or olive oil. Kalamata olives in the European Union (EU) has PDO status; whereby only olives originating from the Kalamata region have the sole rights to be branded as Kalamata if sold in the EU.

Description[edit]

Kalamata olives are named after the city of Kalamata in Messenia, southern Greece, near where they are grown.[2] They are also grown in nearby Laconia. They are an almond-shaped, plump, dark purple olive,[3] from a tree distinguished from the common olive by the size of its leaves, which grow to twice the size of other olive varieties.[2] The trees are intolerant of cold and are susceptible to Verticillium wilt but are resistant to olive knot and to the Olive fruit fly.[4]

Kalamata olives cannot be harvested green, and must be hand-picked in order to avoid bruising.[2] Olive oil produced from the Kalamata olive has a faintly grassy flavor.[3] Kalamata olives are protected under the European Protected Geographical Status scheme.[5]

Preparation[edit]

There are two methods of preparing Kalamata olives, known as the long and short methods. The short method debitters the olive by packing them in water or weak brine for around a week. Once complete, they are then packed in brine and wine vinegar with a layer of olive oil and slices of lemon on top. The olives can be slit in order to decrease the processing time. The long method involves slitting the olives and placing them in salted water in order to debitter them, a process that can take as long as three months. Levels of polyphenol remain in the olives after processing, giving them their slightly bitter taste.[6]

References[edit]

  1. ^ "Kalamata Olives". Livestrong.com. Retrieved 21 May 2011. 
  2. ^ a b c Miller, Korina (2010). Greece. Oakland, CA: Lonely Planet. p. 218. ISBN 978-1-74179-228-7. 
  3. ^ a b Antol, Marie Nadine (2004). The Sophisticated Olive: The Complete Guide to Olive Cuisine. Garden City Park, NY: Square One Publishers. p. 37. ISBN 978-0-7570-0024-9. 
  4. ^ Wiesman, Zeev (2009). Desert Olive Oil Cultivation: Advanced Biotechnologies. New York: Elsevier. p. 147. ISBN 978-0-12-374257-5. 
  5. ^ Quinn, Jennifer (29 July 2004). "Selling porkies - an almighty pie fight". BBC News Online Magazine. Retrieved 21 May 2011. 
  6. ^ Kailis, Stan (2007). Producing Table Olives. Collingwood, Vic.: Landlinks Press. pp. 206–207. ISBN 978-0-643-09203-7.