Kalamata olive
Kalamata | |
---|---|
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 |
Symmetry | Slightly asymmetrical |
Nutritional value per 100 g (3.5 oz) | |
---|---|
Energy | 284 kJ (68 kcal) |
3g | |
6.8g | |
0g | |
Source:[1] | |
†Percentages estimated using US recommendations for adults,[2] except for potassium, which is estimated based on expert recommendation from the National Academies.[3] |
The Kalamata olive is a large, dark brown
Description
Kalamata olives are so-named because they were originally grown in the region around Kalamata, which includes Messenia and nearby Laconia, both located on the Peloponnese peninsula. They are now grown in many places around the world, including in the United States and Australia. They are almond-shaped, plump, dark purple olives[11] from a tree distinguished from the common olive by the size of its leaves, which grow to twice the size of other olive varieties.[4][failed verification] The trees are intolerant of cold and are susceptible to Verticillium wilt but are resistant to olive knot and to the olive fruit fly.[12]
Kalamata olives, which cannot be harvested green, must be hand-picked to avoid bruising.
Synonyms
Aetonychalea: Kalamata (old: Kalámai);
Aetonychi: Greece;
Aetonycholia: Kalamata, Patras;
Calamata:
Calamatiani: Greece;
Calamon: California, Kalamata, Crete, Lakonia, Lamia, Messini, Patras, Peloponnese, Tunisia, Western Australia;
Chondrolia: Kalamata, Lakonia, Messini, Patras;
Kalamata Jumbo and Kalamata Tiny: Western Australia;
Kalamatiani: Peloponnese;
Kalamon: Greece, China, Cyprus, Crete, Peloponnese, Perugia (Italy), South Africa;
Karakolia: Greece;
Nychati: Kalamata, Peloponnese;
Nychati di Kalamata: Aitoliko, Kalamata, Lakonia;
Tsigeli: Greece;
Karamursel Su Kalamata: Bursa, Gebze, Gölcük, Karamürsel, Kocaeli, the Marmara region;
Su Zeytini (Turkey).[13]
Preparation
There are two methods of preparing Kalamata olives, known as the long and short methods. The short method debitters the olives by packing them in water or weak brine, which is changed daily for around a week. Once debittered, they are packed in brine and wine vinegar with a layer of olive oil and slices of lemon. The olives are often slit to decrease the processing time further. The long method involves slitting the olives and placing them in strong brine for up to three months to debitter them. Some polyphenol remains in the olives after processing, giving them a slightly bitter taste.[14]
References
- ^ "Kalamata Olives". Livestrong.com. Archived from the original on 6 February 2014. Retrieved 21 May 2011.
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.
- )
- ^ ISBN 978-1-74179-228-7.
Kalamata olive.
- ^ Quinn, Jennifer (29 July 2004). "Selling porkies - an almighty pie fight". BBC News Online Magazine. Retrieved 21 May 2011.
- ^ "Kalamon and Kalamata Olives – legislation changes the name". Archived from the original on 2014-05-19.
- ^ "On the different varieties of Greek olives".
- ^ "What is the difference between Kalamon olives and Kalamata olives?". Archived from the original on 2017-10-01. Retrieved 2016-05-01.
- ^ "Greek Olive Species".
- ^ "Olive Cultivars of South Africa". Archived from the original on 2018-09-24. Retrieved 2016-05-01.
- ISBN 978-0-7570-0024-9.
Kalamata olive.
- ISBN 978-0-12-374257-5.
- ^ "General Characters for Cultivar Kalamata".
- ISBN 978-0-643-09203-7.