The Kalamata (pronunciation here) olive comes from the Kalamata region of Greece. It’s sort of the Napa Valley for olives.
And it’s nowhere near Frostbite Falls, Minnesota.
The olive itself has a distinct flavor and appearance. When Kalamata olives are not used for olive oil, they are normally brined, packed in olive oil or pickled in wine vinaigrette.
And, as pointed out below, can be used for a swell dip.
- 1 cup pitted Kalamata olives
- ¼ teaspoon black pepper
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon lemon juice
- 2 garlic cloves, peeled
- 6 fresh basil leaves
- 1 cup mayonnaise
- 1 baguette , cut into slices and toasted
Rinse and drain the olives (make sure all the pits are removed). Combine all the ingredients except the mayonnaise in a food processor. Add the mayonnaise to the mixture in the processor and blend. Serve on a toasted baguette.
Hey, got a great recipe for tailgate or homegate parties? Please leave it in the comments below. Thanks!