The Kalamata cultivar is of Greek origin and is named after a small town in southern Peloponnese. Kalamata olives are cured by means of a natural fermentation process.
Kalamata olives are deep purple in colour, full of flavour and well-rounded in taste. The fruit is fleshy and reminiscent of a full-bodied wine, but with a distinctive sharpness that’s typically associated with olives.
Cucumber, Kalamata & Feta Cheese Ciabatta Snack
Kalamata olives are very versatile and can be incorporated into various meals. However, they are especially tasty when paired with fresh ciabatta bread and Willow Creek’s Garlic Flavoured Extra Virgin Olive Oil. Simply slice up a fresh ciabatta loaf, drizzle with some extra virgin olive oil, and top with Kalamata olives and your choice of feta cheese and cucumber spirals.
Fish With Kalamata Olive Basting
Mix one cup of Willow Creek Nuy Valley Blend Extra Virgin Olive Oil and four tablespoons of butter together. Heat the mixture in an oven-safe skillet over medium heat and add Kalamata olives, garlic and basil. Season fish with lemon juice and black pepper and add to the skillet. Grill for 5 minutes on each side before transferring the skillet to the oven. Bake for 15 minutes or until the fish is flaky.
Chicken Stuffed With Garlic, Olives & Onion
Preheat your oven to 180˚C. Cut chicken breasts down the middle and place on a baking sheet. Combine Willow Creek Estate Blend Extra Virgin Olive Oil, minced garlic, finely cut onion, lemon juice, Kalamata olives, feta and your herbs of choice in a mixing bowl. Stuff chicken with the mixture. Drizzle the chicken with more EVOO and season with salt and pepper. Bake for 25 minutes.