Franken-Pantry III
- Thread starter Keltin
- Start date
Dee, that was a brilliant application of the Franken-Pantry ingredients and it really looks good! Gosh, we have alot of creative and talented people here!
First of all, I think they are a different variety of olive, usually kalamata olives, which are smaller and more narrow in shape. They are also brined, which makes them saltier. And they are usually softer than a black or green olive. Those are my guesses - there are probably some olive experts here who can tell you more.
youve never had Greek food anywhere at all Keltin? Man you are missing out!! You'd be hard pressed to find any greek dish served any where that did not at least serve one or two olives on the side. I often ask for extra!!
Sadly, not yet. There is a store down the street owned and operated by a Greek family, and they serve Gyros and Baklava, but that's it for now. They've given me recipes for Greek Potatoes and Lamb Steaks, both of which I cooked, but neither had Greek Olives. They are currently expanding to add a Deli, so I should be able to get some authenthic Greek food soon! I'll ask for extra olives!!
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SilverSage
Resident Crone
Keltin, don't you have a Publix nearby? They carry a couple brands. You'll see it spelled both Calamata and Kalamata, depending on the brand. Look on the top shelf, right above the green and black olives. I've only seen them in a tall jar, never in a can.
Definitely give them a try.
Definitely give them a try.
Thanks! Yeah, there is a Publix just a few miles up the road. I've never looked for these though. Are they labeled as "Greek Olives" or just Calamata and Kalamata? I'll look for them!
Ok, great! I'm on a mission now! Thank you both!!
Got ‘em! DW had to run to town for some stuff and she hit Publix for me.
You’re right, they weren’t labeled as Greek, just Calamata. So you need to know what you’re looking for. I’d never had known without the help from you guys. Thanks!!
I ate one straight, and it’s a bit salty, but the vinegar twang is there.
So, I have them. Got to figure out what to do next beside a salad!
Thanks for turning me onto to something new!
You’re right, they weren’t labeled as Greek, just Calamata. So you need to know what you’re looking for. I’d never had known without the help from you guys. Thanks!!
I ate one straight, and it’s a bit salty, but the vinegar twang is there.
So, I have them. Got to figure out what to do next beside a salad!
Thanks for turning me onto to something new!
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Mr. Green Jeans
New member
Calamatas make great tapinade.
I had to Google that to see what it was. It seems it's a spread for bread or even a stuffing. Sounds yummy! Thanks.
SilverSage
Resident Crone
Now that you've tried them, you'll get hooked! But know that all kalamatas are not created equal. Do you have a Whole Foods anywhere near you? They have an olive bar that will knock your socks of! Wegmans in the northeast also has them. I'm not sure where else, but others here may know.
If you get anywhere near one, give it a try. You'll go way beyond just black, green, calamata. Here's a link that explains the difference in just a few varieties.
If you get anywhere near one, give it a try. You'll go way beyond just black, green, calamata. Here's a link that explains the difference in just a few varieties.
SilverSage
Resident Crone
Tapinade is like a spread or a topping for crackers or crisp bread.
Different flavors, but concept is like bruscetta.
Different flavors, but concept is like bruscetta.
Wow, I wish we had a Whole Foods here. It looks like such a great place (from what I have seen on the net and cooking channels), but no dice. Maybe oneday.
Keltin said:
Don't feel bad, Keltin. We don't have one, either. But you probably stand a better chance of getting one than we do. I used to shop at the one in Portland before we moved. The produce section was a work of art. Wonderful place. A little spendy.
Mr. Green Jeans
New member
Keltin, I like this version from Alton Brown: http://www.foodnetwork.com/recipes/alton-brown/tapenade-recipe/index.html
