Kalamon olives (mostly known as Kalamata olives abroad), is a supreme variety of edible olives which are cultivated mainly in the Messinia (Kalamata) and Lakonia (Sparta) districts and in the wide area of Agrinion as well. The olive fruit is collected when it ripens from mid November till mid January. After the processing procedure (carving, salt solution, vinegar) we get the carved Kalamon olives in vinegar-salt, which is a product with designation of origin.
This olives came from my in-laws who have a lot of olive groves in Sparta and instructions how to make them were given to me by my sister-in-law.
Ingredients:
10 kilos of kalamon olives
1 kilo wine vinegar
1 cup of coarse salt
Olive oil to cover them
Mid November till mid January is the time when kalamon olives are harvested and collected to make olive oil and olives cured in brine. In order to prepare them we first have to carve them on one side, then we wash them and strain them. Thereafter we place them in big jars with fresh water and with salt. We must make sure that the olives are covered by the water which usually must not be changed for about two months. However in order to speed up the procedure we can change the salt-water solution frequently and after fifteen days we can taste them. If they are not bitter we proceed to the next step otherwise we continue for a few more days.
Preserving procedure:
When we are satisfied with the taste we shall wash them well and add the vinegar which we shall leave it for two days. We shall not strain them but shall place them in clean jars and add olive oil to cover them. For every day use we keep them in smaller jars covered with oil. No refrigeration is, of course, necessary.
Tags: Jams and preserves, olives, Vegetables
Thank you for sharing this preserving method.
One of these days I’ll go to Greece in November to partake in the olive harvest.
Ok, I invite you to come and we’ll go to Sparta. Don’t have to pay for gym after that.
Ivy, thanks for dropping by my blog…it was really nice to know you…and I have dreamt of Greece, especially for your cuisine…maybe someday
Wow, Ivy! I have never even SEEN an unpreserved olive before. Not living in a climate for olive trees it is impossible. That must seem so strange to you, huh? But Greece is number 1 on my list of places to travel, so I look forward to seeing them someday.
Thanks Sunita for passing by.
Jenn, Greece is wonderful for holidays and I hope that you’ll make it soon and I shall be glad to meet both of you one day.
Just stumbled across this one, Ivy, and I’m really happy to have found it. I’m hoping this year I get enough olives to do some kalamata-style ones, but I didn’t know how before. Mama always does green olives. So anyway, thanks!
I love the green olives (tsakistes) as well. I haven’t made them for some time now. Thanks for reminding me to make some.
[...] I also have some of the recipes you have in Greek http://kopiaste.org/2008/05/marinated-anchovies/ http://kopiaste.org/2008/01/skordalia/ http://kopiaste.org/2008/08/re.....-cat-lisa/ Trahanas in my new Blog http://kopiaste.org/2007/11/tr.....-trahanas/ http://kopiaste.org/2008/01/ka.....s-kalamon/ [...]
[...] Elies Kalamon (kalamata olives) [...]
Hi there – am seeking a recipe that is a sort of dip/sauce for oven fries that I had in a greek restaurant. Basic ingredients that were given: kalamata olives and garlic. This had the consistency of a ranch type dressing but was oh so delicious. Have searched so many sites but finding nothing like that. Can any of you help??
[...] days back I wrote about Kalamata Olives and how to brine them and I realized that I still have plenty of olives left from last year. There [...]