Kalamata olives vs. Black Olives - What's the difference?

You may have picked up a jar of olives at your local market only to discover that they taste different than the regular black olives you used to eat. Pay attention. They might be Kalamatas!

Both varieties of olives come from the Mediterranean, but they are very different in many ways. Apart from their different pickup, if you look closely, you can see the difference in their looks. And you can certainly taste the differences.

Read on to find out all the differences between Kalamata and black olives and how you can use them in the kitchen.

Differences between Kalamata and black olives

Olives (Olea europeanana) are classified as drupes, also known as stone fruits. If you are surprised to learn that olives are fruits, think about why they shouldn’t be. The fleshy part surrounds the bone that contains a seed. Just like mangoes, cherries or plums.

Although olives taste tasty and it would be fair if they were vegetables, botany has its own rules.

There are many varieties of olives. Black olives and Kalamata olives are two well-known varieties of olives, but there are many differences between them.

origins

Kalamata olives are a variety of black olive . They are one of the most popular Greek olive varieties growing in Messinia, a regional unit of Greece. The olives are named after the city of Kalamata, near which they are grown.

If you live in the European Union, the name Kalamata is only used for olives that are grown in the Messinia region, on the Greek peninsula of Peloponnese.

Kalamata olives are picked when fully ripe. These olives are handled with care and are picked by hand so as not to damage the skin.

Black olives, however, are not like Kalamata olives. Kalamata olives have a distinctive name and are a variety of their own, but there are numerous types of black olives.

Black olives also come from the Mediterranean. They were first cultivated over five thousand years ago.

Nowadays, countries that have suitable climatic conditions for the cultivation of olives are dedicated to their production. Among the list of olive-producing countries, there is not only Greece, but also the United States, Australia, Argentina, etc.

Black olives are also called ripe olives as they can be picked when fully ripe.

There are also artificially ripened black olives. The green, semi-ripe olives are collected and matured with oxygen and bleach. They are known as Californian olives.

Aspect

You can easily tell the difference between Kalamata olives and black ones, since Kalamatas have that deep purple color. The shape of Kalamata olives is also more oblong and almond-shaped, while black olives are more rounded.

Kalamata olives are usually larger than black ones. However, as black olives have many varieties, they can also come in different sizes.

If you look in the supermarket black olive shelf, you will see olives classified in different sizes. From small olives to very large ones, there are many options to choose from.

Texture and flavor

Both Kalamata and black olives are bitter when first picked. They are debittered during the curing process. Once cured, the olives become palatable and reveal more nuances of flavor.

If you are not very fond of olives and do not like their pronounced taste, we recommend that you opt for black olives. Compared to Kalamata olives, the flavor of black olives is milder.

Ponentine Italian blacks, for example, have a very mild flavor. And the same goes for Gaeta olives, another variety of Italian black olive. Lugano black olives, on the other hand, are on the saltier side.

However, the flavor of black olives can be altered by the addition of various herbs during the salting process.

Since Kalamata olives are larger, they are meatier than regular black olives. These deep purple olives are also much meatier.

curing method

After being harvested, the olives undergo what is called a “curing process”. Kalamata and black olives are cured differently.

When black olives are cured, iron is often added to preserve and stabilize the color. Before canning the olives, carbon dioxide is added to the solution. The cans are then sealed and steamed.

As for Kalamata olives, there are two ways to prepare them. The shortest way to cure these olives is by keeping them in running or slightly salty water and changing it until the olives lose their bitterness. This takes about 7 days.

Another method of curing Kalamata olives is to keep them in a strong salt solution for about 90 days. Sometimes the olives are split before being put into the solution. Although this method removes most of the bitterness, they are still slightly spicy.

nutritional data

Compared to black olives, Kalamata olives have almost double the calories and fat. 

However, both Kalamata and black olives are high in monounsaturated fat. These fatty acids contribute to improving cholesterol levels. And not only that. They also reduce the risk of type 2 diabetes and have a positive impact on heart health.

Kalamata olives and black olives are a good source of vitamin A and iron.

What these olives are not is an important source of carbohydrates and fiber. If you’re on a low-carb diet, olives are perfect for adding to salads. They can also be a great snack if you like to eat olives plain.

Olives are also keto friendly as they are a good source of fat. Here is a brief summary of the nutritional content of Kalamata olive varieties and black (typical) olives:

Applications

Although Kalamata olives and black olives taste different, they can often be used in the same way when preparing food. Here are some popular ways to use these olive varieties.

• Salads . A fresh Greek salad with olives can never go wrong. Both black and Kalamata olives taste delicious along with feta and greens.
• Tapenade . What could be better than tasty tapenade spread on a slice of fresh, crusty bread? You can also use it to stuff chicken or fish before baking it,
• Pasta sauce. Prepare a delicious pasta sauce with black olives and Kalamata olives for the ultimate Italian feeling. Puttanesca sauce or spaghetti puttanesca are an option you can choose. 
• sauces . If your dipping sauces have gotten boring, add chopped olives to them. A cream cheese dip with black or Kalamata olives served with crackers is a great way to start dinner.
• Wine plate . Olives are the perfect complement to wine trays. They go well with wine and with different types of cheese.
• dressings . Sliced olives can be used to top pizzas, pasta, sandwiches, and wraps. They will add the finishing touch to the dish and an extra layer of flavor.

Storage and shelf life

Olives must be stored properly to preserve their qualities for a longer time.

An unopened jar of olives can be stored at room temperature in a dark, dry place, where they will keep for over a year.

Once the jar of olives has been opened, it is better to store it in the refrigerator. Keep the olives in the liquid in which they come. It is best to transfer them to a glass jar or an airtight plastic container. Olives keep from 4 to 8 weeks in the fridge.

If you buy olives at an olive bar, refrigerate them once you bring them home.

Can you substitute the kalamata olives for black olives?

You can often substitute black olives for the Kalamata olives if you don’t mind the slightly milder flavor of black olives.

Gaeta black olives are a good choice as an alternative to Kalamata olives. If you want to tone down the flavor of the olives in the dish, California black olives can be used, as their flavor is less distinctive and rich.

However, as there are many varieties of black olives and they all have different taste properties, it is always good to taste them before using them in a dish.