The Kalamata olive is a large black or brown olive with a smooth, meaty texture named after the city of Kalamata in the southern Peloponnese, Greece. Often used as table olives, they are usually preserved in wine vinegar or olive oil. These olives can be eaten plain or chopped up to be used in a dish. These olives are rich in sodium, calcium, vitamin C, vitamin A, vitamin A, vitamin E and vitamin K.
Did you know?
Olive trees are some of the oldest living trees in the world. The fruit of the trees have been harvested for 8,000 years around the Mediterranean. Some of the trees have been known to be alive for a millennium.
Rich in Monounsaturated Fat
When free radicals oxidize cholesterol, blood vessels are damaged and fat builds up in arteries, possibly leading to a heart attack. Kalamata olives are rich in monounsaturated fats which is also known as a healthy fat. These fats help lower your cholesterol level, reducing your chances of a heart stroke.
Rich in Iron
Olives, especially black are very high in iron. The ability of red blood cells to carry oxygen throughout the body is due to the presence of iron in the blood. So add olives to your diet for a healthy start!
Antioxidant and Anti-Inflammatory
Olives contain phenolic compounds, which are natural antioxidants. It is this compound that gives olives their distinctive taste. It protects your body from damage from environmental toxins as well as free radicals.
Increases Blood Levels of Glutathione
Consumption of olive pulp is associated with significantly increased glutathione levels in the blood and improvement in antioxidant capacity.
Aids in weight loss
Wondering about Olive oil benefits in weight? Well, it does help! Olive oil consumption has been shown to breakdown fats inside fat cells, get rid of belly fat and reduce insulin insensitivity.
- 200g pitted kalamata olive, drained
- 1-2 cloves of garlic
- 2 Tbsp. drained capers
- 2 Tbsp. olive oil
- 1 Tbsp. lemon juice
- 1/4 cup parsley leaves
- Put all ingredients into a food processor.
- Puree until everything is in tiny bits.
- Transfer to a bowl, eat and enjoy!
Ricotta Crostini with Spicy Kalamata Olives
- 1 1/2 cups whole-milk ricotta
- 2 tablespoons heavy cream
- 1/2 lemon, zested and juiced
- 1/4 teaspoon salt, plus more for seasoning
- Freshly ground black pepper
- 1 baguette(french loaf), sliced
- 1/4 cup olive oil, plus more for seasoning
- 1 cup putted kalamata olives, coarsely chopped
- 1 tablespoon red pepper flakes
- 1/2 cup parsley leaves, coarsely chopped, plus more for garnish
- Flaky sea salt
- Whisk the ricotta, heavy cream, and lemon zest in a mixing bowl until combined. Add in the ¼ teaspoon of salt and a few cranks of black pepper. Taste the ricotta and adjust the seasoning as necessary.
- Preheat the oven to 425°F. Lay the baguette slices out on a sheet pan and drizzle each with a little olive oil. Toast until they are golden brown, about 6 minutes.
- In a bowl, combine the olives, ¼ cup olive oil, red pepper flakes, lemon juice, and parsley. Season with salt and pepper to taste.
- Spread the ricotta mixture over the toasted baguette slices. Add a spoonful of the olive mixture to each crostini, then drizzle with olive oil and season with freshly cracked black pepper and flaky sea salt.