do they taste different
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so much tastier and worth the expense
Margie is a trusted home cook immersed in German foodways.
Kalamatas. are black olives--which means they are picked when they are ripe. (All Kalamatas are black; not all black olives are Kalamatas.) They are larger than most olives, therefore meatier. They have a protected status under EU law and can only be grown in the Peloponnese, near the town of Kalamata.
Nancy is a trusted home cook.
Kalamata to black olives is like extra virgin olive oil to olive oil.
Once you've tasted them, you never go back.
Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.
Kalamatas are much saltier, so keep that in mind if substituting for classic black olives.
Not so sure.
Data I've seen shows both plain black & Kalamata black at similar levels.
That said, most or all olives ARE high in sodium and should be eaten rarely or in moderate quantities.
Have heard of but not seen or tasted low-sodium kalamatas.
Have any of you tried these?
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