Breakfast/Tiffin items / Fun Food / Salads

Kalamata Olive Fever

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What do you do when some fancy craving like kalamata olives strikes you? Well, if you’re living abroad, these things are just a dollar or two away at your nearest supermarket. But if you happen to live inIndiawhere olives, leave alone the kalamata variety, are not on your daily menu, you wait to go to some fancy restaurant and order a dish that has kalamata olives. Then you look around as you bite gingerly into these lovely sour olives and go mmm…as your friends nod approvingly at your approval and dunk into their serving of this lovely thing.

Or, if you’re like me, you walk into a gourmet food shop and drool at your sky-high-priced canned goodness and walk out empty handed. You do this over a dozen times till your hubby realises something’s amiss and buys you the stuff even though he’d never touch it with the end of the barge pole! Then you look accusingly at the unopened can for weeks for having made you a gluttonous sinner for spending so much till the guilt finally wears off and you go back to craving the olives and finally sink your teeth into them!

This whole process lasts for three months at the very least, but then, it’s all worth it! You’ve got a whole can of kalamata olives lying at one end of your kitchen counter or in your grocery cupboard or even, daringly, on the dining table all waiting for you to devour it up slowly and surely as no one else in the house will even give it a second glance.

And how best do you indulge in the kalamata goodness? Having come so far, read on….

Kalamata Salad with Bread

(That’s what I’ll call this simple dish of bread with feta cheese, tomatoes, olive oil and kalamata olives)


Kalamata olives – a few

Ripe red tomatoes – 2

Lettuce leaves – a couple

Parmesan/Feta cheese* – ¼ cup

Bread – a few slices

Olive oil – 1-2 tbsp

Balsamic vinegar** – 1 tbsp

Salt & roughly crushed pepper – to taste

* You can use paneer in case you can’t lay your hands on parmesan/feta. It won’t be the same, but it’ll do

** Omit, if you don’t have it


Dice tomatoes and cheese (if it isn’t too crumbly)

Shred lettuce leaves (omit if not available or substitute with coriander/cilantro)

Halve the olives

Toast the bread or if you prepfer it that way

Place toasted bread on a plate with lettuce leaves, olives, tomatoes and cheese on the side

Sprinkle salt and pepper on top of the tomatoes and cheese

Drizzle olive oil and balsamic vinegar right on top of the sprinkled cheese and tomato and serve

Or, mix the vinegar and oil and serve in a small cup. Dip chunks of bread in the liquid and pop into your mouth followed by tomato & cheese

Or you could turn this into a bruscetta-esque dish. Drizzle the liquids on toasted bread and top with lettuce, cheese and tomatoes and sprinkle over with pepper

It is that simple. Really!

Like me if you don’t have balsamic vinegar, start off with the same procedure I followed for the kalamata olives. Of course, it’s gonna take a few months, but you don’t want to put off this thing until then

Btw, forgive me for the lousily taken shots. But i’ve used some pretty looking bread and I hope that makes up for it!

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