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Food > Kalamata Olive
The following information is about Kalamata Olive.
Kalamata Olive Defined
An almond-shaped Greek olive (also spelled calamata) that ranges in length from about 1/2 to 1 inch. Kalamatas are a dark eggplant color and have a flavor that can be rich and fruity. They're often slit to allow the wine vinegar marinade in which they're soaked to penetrate the flesh. Kalamatas are marketed packed in either olive oil or vinegar.
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Fresh off the Northwest farm, local veggies are the stuff of great meals
Published September 7, 2008, 12:28 am, Seattle Times
With local farms providing the produce, from heirloom tomatoes to pickling cucumbers, it's easy to use the fresh recipes in "The Farm to Table Cookbook: The Art of Eating Locally."
Definitely leave room for dessert at Joe Pesce
Published September 7, 2008, 12:17 am, Courier-Post
Joe Tucker is 42 and has been cooking since he was old enough to see over the edge of the stove. That gave the co-owner of the new Joe Pesce restaurant in Collingswood 30 years to establish his taste -- and he knows what he likes.
Local produce makes linguine dish better
Published September 6, 2008, 9:30 pm, Pittsburgh Tribune-Review
Seasonal local food is always a winner -- it tastes better and usually costs less. And because it hasn't been shipped miles and miles from a distant point, it helps our environment. I think my guests will be delighted that we'll be enjoying a delectable supper with a small carbon footprint.
Double gold in world-renowned event
Published September 4, 2008, 10:37 am, Otago Daily Times
A Central Otago Polytechnic team, coached by Blanket Bay's Mark Sycamore, has won double gold at the Nestlé Toque d'Or, New Zealand's most prestigious student culinary and service competition, contested in Auckland on Monday.
Stuffed peppers are irresistible
Published September 4, 2008, 4:58 am, Park Rapids Enterprise
Fresh bell peppers are creating a splash of color at farmers’ markets these days. They seem to be acting as magnets as I am pulled directly to them, unable to turn away. Their smooth, taut skin and stems of green with bright, vivid color and a fragrance that can’t be matched by any pepper in the grocery store – so fresh and so irresistible.
Central Otago dream team wins double gold
Published September 3, 2008, 8:19 pm, Scoop.co.nz
Central Otago Polytechnic has won double gold at the Nestlé Toque d’Or, New Zealand’s most prestigious student culinary and restaurant service competition, held in Auckland on 1 September.
Lunch Lessons
Published September 3, 2008, 4:39 am, Baltimore Sun
Liven up a child's meal at school with nibbles in small containers Concerns about childhood nutrition, food allergies and cost are shaking up the packed school lunch. Parents say this is the year they'll master the art of providing healthful and interesting lunches. Anyone can liven up a child's meal at school with nibbles in small containers.
Eat like a Greek: Festival features the flavors and fun of Greek food
Published September 3, 2008, 1:46 am, Santa Cruz Sentinel
"When two Greeks get together, they open a restaurant. When three get together, they start a community," according to Anthony Petroutsas.
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Off-site Kalamata Olive Links, User Submitted
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Sat Apr 12
Wed Feb 6
Fri Sep 7
- Olive Paste Recipe - Home Cooking: capers, kalamata olives
Fri Feb 9
- roast chicken with spicy herbed olivada: double or triple garlic, red pepper, rub more rosemary, garlic on outside as well. Don't be afraid to use more of the flavors or the kalamata takes over. Use chicken breasts instea dof whole chicken.
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