kalamata * 1/2 cup halved pitted prunes
Rich in monounsaturated fats and antioxidants, particularly oleuropein and other polyphenols. Good source of vitamin E and iron, though high in sodium due to brining.
About
Kalamata olives are the fruit of Olea europaea var. koroneiki, a cultivar native to the Kalamata region of Greece's Peloponnese. These large, dark purple to nearly black olives are distinguished by their firm, meaty flesh and almond-like pit shape. The variety matures later than most cultivars, developing deep pigmentation and a distinctly fruity, slightly wine-like flavor with subtle bitterness. Kalamata olives are traditionally cured in red wine vinegar and olive oil brine, which imparts their characteristic tangy taste and glossy appearance.
Culinary Uses
Kalamata olives are fundamental to Mediterranean cuisine, particularly Greek dishes. They are served as table olives with mezze platters, incorporated into salads (especially Greek salads), tapenade, and pasta dishes, and used as garnishes for Mediterranean cocktails. Their robust flavor pairs well with feta cheese, tomatoes, onions, and oregano. The pitted variety is convenient for cooking applications where whole olives would be unwieldy. They are also popular in brines and antipasto preparations.