What Makes Kalamata Olives Unique?

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Once they are removed from their brine, the Kalamata olives are ready to be eaten. They lose none of their shiny, firm appearance having been submerged in liquid for so long. They’re not shriveled like France’s Nyons olives but maintain their general almond shapes. The Kalamatas are typically preserved with some kind of wine vinegar and olive oil, which imparts them with a smoky, fruity taste that is very rich and salty. They are an excellent olive option for tapenade, or simply sharing across the table amongst friends, per Serious Eats.

Kalamata olives are also surprisingly nutritious and beneficial to your overall health. Healthline explains that they are a great source of iron, copper, vitamins A and E, calcium, and oleic acid, which can help improve heart health. Greek Flavours also states that kalamata olives can promote skin health, stimulate metabolism, and help protect nerve cells from being damaged. We always hear that some newfangled fruit like the açaí berry is the next great superfood. Well, olives have been the Mediterranean’s superfood for 6,000 years.



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Professional online writer. Tea drinker. Committed optimist. I write about health, wellness, fitness, parenting conundrums and navigating complex relationships.

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