One of the more popular varieties, these Greek black olives are plump and juicy with a powerful flavor, bright acidity, and high salt content. They are delicious with soy products like tofu and tempeh, and work wonders with leafy greens and cruciferous vegetables, such as broccoli and cauliflower, tempering bitterness with acidity.
Taste Rating: 4/5 starsDecember 17th, 2009 at 7:10AM
Commonly used in Greek salads or in tapenade, kalamatas have a rich, meaty flavour and high oil content. Despite being calorie-dense, they are high in healthy monounsaturated oils, iron, and fibre, and a small amount gives a ton of flavour to salads, pizzas, or bread.
One of the more popular varieties, these Greek black olives are plump and juicy with a powerful flavor, bright acidity, and high salt content. They are delicious with soy products like tofu and tempeh, and work wonders with leafy greens and cruciferous vegetables, such as broccoli and cauliflower, tempering bitterness with acidity.
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