My family can trace its roots back to Kalamata, a beautiful city located about 148 miles southwest of Athens and looks right into the messenian gulf. And yes, it’s where the Kalamata olive comes from and yes, that’s why we only use these types of olives for this recipe (yiayia would have it no other way!)
The Kalamata olive is a dark brown little gem that are meaty and come with pits. They are divine and olive oil made with these tend to be considered some of the best in the world. This recipe really brings out their flavors in a simple way. I have been consuming this dip ever since I can remember. It’s so simple and goes great with bread. When you begin making this dish, make sure you get Kalamata olives that are pitted. If you throw ones that have pits in you food processor, you’ll be in for a surprise 🙂 While there are many versions and many people use green olives or a combination of olives, I always make them using these.
What you will need:
(serves about 2-3 people)
– 2 cups of Kalamata olives
– pitted 2 teaspoons of Greek olive oil
– 2 teaspoons of red wine vinegar
– 1-2 cloves of garlic, depending on preference
Directions (Super easy!)
1. Place everything in a food processor and blend until paste forms
2. Remove, put on plate, and serve with bread!
Article by Kenton Kotsiris, one-half of Lemon & Olives, a Greek food blog exploring Greek cuisine, culture, travel, and Greek inspired dishes.
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