Introduction to Cooking with Kalamata Olives

A burst of flavor can be added to many dishes, with Kalamata olives. These olives can be used in salads to main courses in just so many ways. Hopefully this article will give you easy to follow recipes to highlight just how versatile Kalamata olives can be.

Greek Salad with Kalamata Olives

A traditional Greek salad is a nice and sweet way to eat Kalamata olives. This salad can be served as an appetizer as a starter or in the main meal.

Ingredients:

• 2 cups chopped tomatoes
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives
• 1/2 cup feta cheese, crumbled
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

• Prepare the Vegetables: Clean and cut the tomatoes and cucumbers, thinly slice the red onion.
• Combine Ingredients: In a large bowl, mix together the diced tomatoes, sliced cucumber, and olive oil.
• Add Cheese: Add the feta cheese crumbles to the top of the vegetable mixture.
• Make the Dressing: In a small bowl, stir together together the olive oil, red wine vinegar, dried oregano, salt, and pepper.
• Toss the Salad: Drizzle the dressing over the salad and then very carefully combine the ingredients.

Serve: Serve the vegetable immediately to experience a fresh flavor.  

Kalamata Olive Tapenade

Tapenade is a flavorful spread made from Kalamata olives. It can be used as a dip, spread on bread, or added to sandwiches.

Ingredients:

• 1 cup Kalamata olives, pitted
• 2 cloves garlic, minced
• 2 tablespoons capers
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Prepare Ingredients: Pit the Kalamata olives and mince the garlic.
2. Combine in Food Processor: In a food processor, combine the pitted Kalamata olives, minced garlic, and capers.
3. Pulse: Pulse the mixture until it is finely chopped but not pureed.
4. Add Remaining Ingredients: Add the olive oil, lemon juice, dried thyme, salt, and pepper to the food processor.
5. Blend: Process the mixture until it forms a thick, smooth paste.
6. Serve: Transfer the tapenade to a bowl and serve with bread or crackers.

Baked Chicken with Kalamata Olives

Baked chicken is a simple dish to prepare and is full of taste. The Kalamata olives, coming off as robust and saline, add a very welcomed flavor profile really walks hand-in-hand with the chicken.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup Kalamata olives, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

• Preheat Oven: To begin, preheat the oven to 375°F (190°C).
• Arrange Chicken: Make a single layer of the swapped chicken in a baking dish.
• Prepare Topping: In a little bowl, mix (by mixing) the Kalamata olives (chopped), cherry tomatoes (halved), olive oil, garlic (diced) and oregano (dried) and then finally the salt and pepper.
• Top Chicken: Spread the olive mixture evenly across all the chicken breasts.
• Bake: Bake the chicken for 25-30 minutes is the best time to bake it. You will know that it’s completely cooked when it has a nice brown color on top and is. served on the rice.

Serve: The recipe of the baked chicken has changed a little bit. Now, it should be served with rice only since the side salad is no longer there.

Pasta with Kalamata Olive Sauce

This is a quick and easy pasta dish – with the bold flavor of Kalamata olives.

Ingredients:

• 12 oz (340g) pasta of your choice
• 1 cup Kalamata olives, pitted and chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1/4 cup olive oil
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

• Prepare the Pasta: Boil the pasta according to the package directions. Then remove from heat and drain it thoroughly.
• Heat Olive Oil: In a large skillet, heat the olive and the oil before pouring it over medium heat.
• Sauté Garlic: Toss the minced garlic into the hot oil and let it barbeque for 1-2 minutes.
• Add Olives and Tomatoes: First, let’s add the Kalamata olives and diced tomatoes to the skillet.
• Season: Do not forget to stir in the dried basil, salt, and pepper.
• Simmer: Bring to a nice boil then reduce the heat and keep it that way for 10-15 minutes so it can cook.
• Combine with Pasta: Combine the pasta and sauce and serve immediately.

Drizzle some oil on the basil and enjoy it fresh!

Stuffed Peppers with Kalamata Olives

Here is one of easy-to-make and healthy stuffed peppers. The Kalamata olives add a salty, brackish flavour which deepens the dish.

Ingredients:

• 4 large peppers, empty of a part on the top, and seeds
• 1 cup cooked quinoa
• 1/2 cup Kalamata olives, chopped
• 1/2 cup feta cheese, crumbled
• 1/2 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to your taste

Instructions:

• Preheat Oven: Set the oven’s temperature to 190°F (ac/dc).
• Prepare Filling: In a large bowl, mix the steamed quinoa, chopped Kalamata olives, squashed feta cheese, quartered cherry tomatoes, olive oil, dried oregano, salt, and pepper.
• Stuff Peppers: Put the mixture into the prepared bell peppers.
• Arrange in Baking Dish: Keep the stuffed peppers in a vica vegetable container upright.
• Cover and Bake: Hyvee the tray with aluminum foil and hovee for about 30-35 minutes, until the peppers are soft.

Serve: You can eat the stuffed peppers while they are still hot.

Kalamata Olive and Feta Bread

This bread is just great for soup, salad, or an appetizer. The Kalamata olives and feta cheese combination is very good.

Ingredients:

• 3 cups all-purpose flour
• 1 cup warm water
• 1/2 cup Kalamata olives, chopped
• 1/2 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 2 teaspoons active dry yeast
• 1 teaspoon salt
• 1 teaspoon sugar

Instructions:

• Activate Yeast: Start by putting the warm water, sugar, and yeast in a large bowl. After 5 minutes, it will become bubbly.
• Mix Dough: Now, put the flour, salt, olive oil, Kalamata olives, and feta cheese in the bowl.
• Knead Dough: Combine everything well and form a ball of dough. The dough should be kneaded for 10 minutes on a floured surface until it becomes smooth and elastic.
• First Rise: In a greased bowl, put the dough on a damp cloth, cover with the cloth, and let it rise for 1 hour.
• Preheat the Oven: Make the oven ready by turning it on at 375°F (190°C).
• Shape the Dough: Let gashes open the dough and the results be a shaped loaf into a baking sheet.
• Second Rise: Leave the dough to rise for another 30 minutes.
• Bake: The actual time for baking is 25-30 minutes, in detail the bread must be golden brown and sound hollow when tapped it.

Cool: The bread should be cooled before slicing.

Olive and Herb Cheese Spread

Party with a delightful appetizer, cheese spread, that suitably combines with the best crackers or fresh bread. The Kalamata olives flavor the dish with a rich but tangy taste.

Ingredients:

• 8 oz (225g) cream cheese, softened
• 1/2 cup Kalamata olives, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

• Combine Ingredients: In a medium bowl, mix the softened cream cheese with the mentioned Kalamata olives (or the variant of your choice), parsley and dill, add lemon juice, salt, and pepper if desired.
• Mix: Beat the mixture until it is well combined and smooth.
• Transfer to Serving Bowl: Put the spread in the bowl and serve it, if you wish.
• Serve: Present it with crackers or fresh bread.

Tomato and Kalamata Olive Bruschetta

Bruschetta comes out as a simple and appetizing kind of food. The tomatoes and fresh basil get extra savory from the Kalamata olives.

Ingredients:

• 1 baguette, sliced
• 2 cups cherry tomatoes, chopped
• 1/2 cup Kalamata olives, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

• Preheat Oven: Preheat your oven to 375°F (190°C).
• Toast Baguette: Spread the baguette slices on a baking sheet. Brush each slice with olive oil. Place the baking sheet in the oven and toast the baguette slices for 5-7 minutes or until they are lightly golden and crispy.
• Prepare Tomato Mixture: In addition to the baguette slices toasting, combine the chopped cherry tomatoes, Kalamata olives, minced garlic, chopped fresh basil, olive oil, salt, and pepper in a medium bowl. Stir the mixture until all ingredients are well combined.
• Assemble Bruschetta: Then, bring out the baguette slices upon browning. Let them cool slightly. Drop spoonfuls of the tomato and olive mixture onto each slice of toasted baguette.
• Serve: Fit the bruschetta on a serving platter and serve it right away. Relish the fresh, crisp flavors of tomatoes, olives, and basil.

Grilled Vegetable Skewers with Kalamata Olives

The grilled vegetable skewers with marinated Kalamata olives are a healthy and tasteful side dish. The Kalamata olives give a bit of sour flavor to the sweet grilled veggies.

Ingredients:

• 1 zucchini, sliced
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 1/2 cup Kalamata olives
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

The grilled recipe has been added in the final part.

Instructions:

• Preheat Grill: Preheat your grill to medium-high heat.
• Prepare Vegetables: Cut the zucchini into slices, as well as the bell peppers which should then be cut into chunks. The red onion and all the other vegetables/ Kalamata olives should be cut into chunks and sliced, accordingly.
• Thread onto Skewers: Accomplish this step by skewering the vegetables and olives in the following order: zucchini, red bell pepper, yellow bell pepper, red onion, and Kalamata olives, ensuring that they are in balance.
• Make Marinade: Mix all the ingredients: olive oil, balsamic vinegar, salt, and pepper in a bowl.
• Brush Skewers: Cover the olive oil mixture with the vegetable skewers and then cook them.
• Grill Skewers: Turn the vegetables around at intervals until they become brown and tender. The skewers should be grilled for 10-12 minutes or until they are easy to cut into.
• Serve: A platter of hot skewered vegetables can be served. The taste of the smoky grilled veggies combined with the briny Kalamata olives is almost irresistible and makes for a great choice of side dish.

Spinach and Kalamata Olive Stuffed Chicken

Cooking stuffed chicken even arrives as the most straightforward task ever. The filling of Kalamata olives and spinach added to the chicken makes it extra juicy and its taste lingers on.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup Kalamata olives, chopped
• 1/2 cup feta cheese, crumbled
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to the taste

Instructions:

• Preheat Oven: Heat the oven to 375°F (190°C), to allow the oven to warm up before you start cooking.
• Prepare Filling: Combine the minced garlic, crumbled feta cheese, salt, and pepper with the olive oil, spinach, and Kalamata olives. Stir the ingredients together.
• Butterfly Chicken: Carefully slit a chicken breast open along the side using a sharp knife, making a pocket. Nevertheless, be certain to avoid cutting all the way through the chicken.
• Stuff Chicken: Press the mixture of spinach and olives into the pocket of each chicken breast by means of a spoon, thus the filling should go deeply inside.
• Secure Chicken: Insert uncooked pasta into the boring holes and then remove the toothpicks to ensure the filling does not leak out while baking inside the oven
• Bake Chicken: Put the stuffed chickens into an oven pan and roast them at 425°F for thirty-five minutes, then take them out of the oven, and they are done once they are not pink anymore, and the top is golden.
• Serve: Take out the toothpicks and dish the stuffed chicken up, hot. The succulent chicken, ripe Kalamata olives, and tender spinach lettuce can really make your day.

Conclusion

Using Kalamata olives while cooking adds an extra flavor to any dish. Adding to their versatility, they add rich, briny taste to a variety of ingredients in the kitchen. Use Kalamata olives for a simple salad, a savory tapenade, or an impressive stuffed chicken dish to give your meals their special taste. Following these recipes you can enjoy the great taste of the Kalamata olives in many different ways.

FAQs about Cooking with Kalamata Olives

1. Can we use other types of olives in these recipes? 

You can definitely use other olives instead of Kalamata, but you might get a different flavour. These dishes are complemented by a unique taste of Kalamata olives.

2. Are Kalamata olives healthy?

Kalamata olives are healthy, yes. Monounsaturated fats, antioxidants, and essential nutrients that improve heart health and overall health are what they rich are in.

3. Where and how should I store Kalamata olives? 

Store Kalamata olives in the refrigerator in an airtight container and couple with their original brine or oil. Olives stored properly will last for months.

4. Are Kalamata olives suitable for use in cooked dishes? 

Absolutely! These Kalamata olives can be used in cooked or raw dishes. They have a rich, briny flavor that will enhance salads, pasta, chicken dishes and anything else you add them to.

5. Do they need to be pitted Kalamata olives before using in a recipe? 

In fact, you should pit Kalamata olives before using them in particular recipes. Preparing pitted olives is easier both to chop and to integrate into a dish.