Urban Platter Kalamata olive is a large purple 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 & brine. Olives are a good nutrient source. And though Kalamata olives are usually packed in brine they are abundant in the same healthy fat found in olive oil. Monounsaturated fats may reduce your cholesterol and your chance of heart attack and stroke. These wrinkly, dark fruit can enhance recipes, as well as serve up a host of nutty-flavoured nutritional benefits. Growing under the Grecian sunshine, Kalamata trees have much larger leaves than other types of olive trees and absorb more sunshine. This gives their dark purple fruit a dense texture and a flavour.
Iron: The nutrition in Kalamata olives adds up. A serving of about 20 olives, which you might enjoy in an olive-rich recipe like a tapenade, provides nearly 10 percent of your daily recommended intake of iron.
Calcium: Kalamata olives are also a source of calcium. Getting enough calcium keeps bones strong and can encourage sleep. Your body absorbs calcium best when you also consume potassium, magnesium, and vitamin C. Try combining sliced Kalamata olives with tomatoes and kale and serving with pasta or quinoa.
Vitamin A: Kalamata olives contain small amounts of vitamin A, which supports eye and skin health. Vitamin A deficiency is rare in the developing world.
Fibre: Just six olives contain half as much fibre as a raw orange. That means you can enjoy olives as part of a meal that otherwise wouldn’t provide much roughage. Try Kalamata olives with feta cheese on a homemade Greek-style pizza, or add them to a savoury plantain recipe like pastelón.
Calories: These olives can be a very nutritious part of a balanced diet, but you might not want to overdo your intake if you’re trying to lose weight. Three to five Kalamata olives have around 45 calories. Luckily, you don’t need many to add great flavour to any meal.
Rich in Monounsaturated Fat: While Kalamata olives are high in fat considering their serving size, the majority of their fat is monounsaturated, also known as a “healthy” fat. The rest is saturated fat, and a serving contains no cholesterol. Monounsaturated fats may help lower your cholesterol level, reducing your chances of a heart attack or stroke.