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Kalamata Olives
Kalamatas olives are a dark eggplant color and have an excellent 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. This type of olive
is found exclusively in Greece.
Olives are selected based on three factors, which are the year of harvest, the
type and the size. Olives should be eaten within 18 months after production
date. Their size varies from very small to giant called as "mammoth". |
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Greek Potato Salad With Feta Vinaigrette
2 lbs. peeled red potatoes, cut into 1 inch pieces (about 6
cups)
2 T. red wine vinegar
1/4 C. extra-virgin olive oil
1 T. Dijon mustard
2 T. chopped fresh oregano
1/2 t. salt
1/4 t. black pepper
1/2 C. halved pitted kalamata olives
1 cucumber, peeled, seeded and diced
1/2 C. chopped roasted red peppers
1 small green pepper, diced
1/2 C. tiny-diced red onion
4 oz. feta cheese, crumbled (about 1 C. crumbled cheese)
1/4 C. chopped fresh Italian parsley
Steam potatoes until very tender, 12 to 14 minutes.
Meanwhile, in large bowl, make dressing by whisking together vinegar, olive oil,
mustard, oregano, salt and pepper. When potatoes are still warm, toss them with
dressing and set aside until cool.
Stir in olives, cucumber, red and green peppers, onion, cheese and parsley.
Makes 8 servings.
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