What can I do with Olives of Kalamata?

Before they get to the market, many deep-violet calamato in Greece is selected for use in the valuable exclusive virgin olive oil. Those who were selling the whole typically come in two styles: soaked in vinegar red wine or olive oil. Once they are in the hands of the chef, they are useful in a number of culinary pleasures, from hummus, tapenade and spinach cake to pasta, pizza and bandages.

Olives Kalamata are attributed to the fact that they are one of the cornerstones of the Mediterranean diet that behaves health. This cured fruit, which is used in cooking oils and in various recipes, is originally from Greece, with the rest of the Mediterranean region producing most other varieties. In accordance, these oils are attributed to reduce cases of heart disease, cancer and other degenerative diseases. Most of the main regions not only Greece and Italy, but also Spain, Israel and Morocco have their own local olive oil.

perhaps the most popularUsing the olives of the calamata is to produce Grextra virgin olive oil eece. Since it is usually produced with high -pressure extraction technology, which can pursue water and vegetable mass, fresh olive oil rarely squeezes at home. In 2011, however, in 2011, ancient or contradictory olive presses are available for those who have the greatest resources and technical knowledge.

Several popular Greek meals have olives for kalamata prominently. Taphenade calamata is a finely chopped mixture of olives and oils, along with key ingredients such as capers, tomatoes, garlic, lemon, oregano and thyme - all complements or Pita. Although it is not necessary, the olives of the calamata are also a regular addition to hummus, either as a chopped ornament, whole or incorporated into puree chickpeas and sesame paste.

pasta, salad or pizza can quickly accept Greek bent with the addition of ingredients,such as olives of calamata, grip or twenty juice, crushing feta cheese and fresh spinach. One recipe boasts olives in the kitchen robot to form the base of olive vinaigrette. This mixture also includes some vinegar of red wine, olive oil, dijon, shallots and thyme.

many recipes benefit from the mixture of calamates and other types of olives, such as green varieties. Almost to the shore of the Kalamat are often fruitful and a little sweet, even more after the vinegar bath of red wine. This taste profile benefits from pairing with another type of olive - such as spicy, French nicoise or salty, herbal sicilian or Spanish varieties.