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[[Image:kalamata.jpg|thumb|300px|right|Kalamata olive]]
   
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== About Kalamata olive ==
<p style="font-variant: small-caps; text-align: center; margin-bottom:.2em; font-size: 105%;">'''[[:Category:Kalamata olive Recipes|Browse All Kalamata olive Recipes]]''': [[:Category:Kalamata olive Recipes by Cooking Method|Kalamata olive Recipes by Cooking Method]] | [[:Category:Kalamata olive Recipes by Preparation Time|Kalamata olive Recipes by Preparation Time]] |[[:Category:Kalamata olive Recipes by Cost|Kalamata olive Recipes by Cost]] |[[:Category:Kalamata olive Recipes by Dish Type|Kalamata olive Recipes by Dish Type]] </p></div>
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One of the more popular varieties, these Greek black olives is plump and juicy with a powerful flavor, bright acidity, and high salt content. They are delicious with soy products like tofu and tempeh, and work wonders with leafy greens and cruciferous vegetables, such as broccoli and cauliflower, tempering bitterness with acidity. Kalamata Olives are a large almond shaped olive, purple-black in color with a strong, distinct flavor. The olive is firm to medium soft, and rich and fruity in flavor.
[[Category:Kalamata olive]]
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[[Category:Vegetable Recipes]]
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Kalamata Olives are ready to use for their tasty smell and their delicious flavor. The full flavor of this olive is best when used at room temperature Kalamata Olives are ideal for salads and pizza toppings. These olives offer a true and traditional taste of Greece. They are regularly packed in olive oil or vinegar, and are normally slit so they soak up the flavor of the wine vinegar marinade in which they are soaked. They have a rich and fruity flavor and tasty savor. This type of olive is found exclusively in Greece. Kalamata Olives are selected based on three factors, which are the year of harvest, the type and the size. Kalamata Olives should be eaten within eighteen months after production date.
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[[Category:Black olives]]

Latest revision as of 12:30, August 13, 2010

Kalamata

Kalamata olive

About Kalamata olive Edit

One of the more popular varieties, these Greek black olives is plump and juicy with a powerful flavor, bright acidity, and high salt content. They are delicious with soy products like tofu and tempeh, and work wonders with leafy greens and cruciferous vegetables, such as broccoli and cauliflower, tempering bitterness with acidity. Kalamata Olives are a large almond shaped olive, purple-black in color with a strong, distinct flavor. The olive is firm to medium soft, and rich and fruity in flavor.

Kalamata Olives are ready to use for their tasty smell and their delicious flavor. The full flavor of this olive is best when used at room temperature Kalamata Olives are ideal for salads and pizza toppings. These olives offer a true and traditional taste of Greece. They are regularly packed in olive oil or vinegar, and are normally slit so they soak up the flavor of the wine vinegar marinade in which they are soaked. They have a rich and fruity flavor and tasty savor. This type of olive is found exclusively in Greece. Kalamata Olives are selected based on three factors, which are the year of harvest, the type and the size. Kalamata Olives should be eaten within eighteen months after production date.

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