†Percentages estimated using US recommendations for adults,[2] except for potassium, which is estimated based on expert recommendation from the National Academies.[3]
The Kalamata olive is a large, dark brown olive with a smooth, meaty texture, named after the city of Kalamata in the southern Peloponnese, Greece.[4][failed verification] Often used as table olives, they are usually preserved in wine vinegar or olive oil. Typically the term "Kalamata" legally refers to a region of Greece where these olives are grown, but a few countries (mainly outside the United States and European Union) use the name for such olives grown anywhere, even outside of Greece. Within the EU (and other countries that ratified PDO agreements or similar laws), the name is protected with PDO status, which means that the name can only be used for olives (and olive oil) from the region around Kalamata.[5] Olives of the same variety grown elsewhere are marketed as Kalamon olives in the EU and, sometimes, elsewhere.[6][7][8][9][10]
^"Kalamata Olives". Livestrong.com. Archived from the original on 6 February 2014. Retrieved 21 May 2011.
^United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.
^National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington (DC): National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154.{{cite book}}: CS1 maint: multiple names: authors list (link)
^Miller, Korina (2010). Greece. Oakland, California: Lonely Planet. p. 218. ISBN 978-1-74179-228-7. Kalamata olive.
^Quinn, Jennifer (29 July 2004). "Selling porkies - an almighty pie fight". BBC News Online Magazine. Retrieved 21 May 2011.
^"Kalamon and Kalamata Olives – legislation changes the name". Archived from the original on 2014-05-19.
^"On the different varieties of Greek olives".
^"What is the difference between Kalamon olives and Kalamata olives?". Archived from the original on 2017-10-01. Retrieved 2016-05-01.
^"Greek Olive Species".
^"Olive Cultivars of South Africa". Archived from the original on 2018-09-24. Retrieved 2016-05-01.
The Kalamataolive is a large, dark brown olive with a smooth, meaty texture, named after the city of Kalamata in the southern Peloponnese, Greece.[failed...
Kalamatianos dance, Kalamataolives and Kalamataolive oil. The modern name Kalamáta likely comes from Παναγία η Καλαμάτα, Panagía i Kalamáta, 'Virgin Mary...
the other ingredients), and olives (typically Kalamataolives) and dressed with salt, Greek oregano, lemon juice and olive oil. Common additions include...
and smell. When jarred, their texture resembles that of a green or kalamataolive.[citation needed] Byrsonima crassifolia is a slow-growing large shrub...
a variety of appetizers called mezes, usually small fresh fish, fries, olives, and feta cheese. Ouzo can be described to have a similar taste to absinthe...
combined for the final baking: a bottom layer of sliced eggplant sautéed in olive oil; a middle layer of ground lamb lightly cooked with chopped or puréed...
mastiha on the market. Skinos, based in Athens. Finest Roots, based in Kalamata, produces Roots Mastic and Roots Mastic Vintage Strength. Mavrakis, based...
we survive the cheese crisis?". The Guardian. "Best halloumi recipes". Olive Magazine. 10 October 2018. Eskin, Leah (21 March 2016). "The salty, satisfying...
The filling is wrapped or layered in phyllo (filo) pastry with butter or olive oil, either in a large pan from which individual servings are cut, or rolled...
base of potatoes, walnuts, almonds or liquid-soaked stale bread mixed with olive oil in to make a smooth emulsion, to which some vinegar is added. It is...
availability and low cost of its ingredients (fresh tomatoes, eggs and olive oil). It is often prepared "on the spot" and served for lunch or a light...
Washington Post. Archived from the original on 2019-12-29. Hoffman, Susanna. The Olive and the Caper. Workman Publishing Company, Inc. ISBN 9781563058486 Rena...
needed] A very hard cheese, kefalotyri can be consumed as is, fried in olive oil for a dish called saganaki, or added to foods such as pasta dishes,...
salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, red wine vinegar, sometimes with lemon juice, and herbs such as dill...
original on 2017-01-17. Retrieved 2013-08-12. Hoffman, Susanna. 2004. The Olive and the Caper; Adventures in Greek Cooking. Workman Publishing. ISBN 978-1563058486...
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