My family can trace its roots back to Kalamata, a beautiful city located about 148 miles southwest of Athens and looks right into the messenian gulf. And yes, it’s where the Kalamata olive comes from and yes, that’s why we only use these types of olives for this recipe (yiayia would have it no other way!)
The Kalamata olive is a dark brown little gem that are meaty and come with pits. They are divine and olive oil made with these tend to be considered some of the best in the world.
This recipe really brings out their flavors in a simple way.
I have been consuming this dip ever since I can remember. It’s so simple and goes great with bread.
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Kenton Kotsiris is one-half of Lemon & Olives, a Greek food blog exploring Greek cuisine, culture, travel, and Greek inspired dishes. He is also the Greek Food Expert for About.com