Kalamata olives
Firm, fruity-salty Greek olives used as an accent topping, distinct from the milder green olives found in some giardiniera mixes.
- Salt
- high
- Fat
- moderate
- Sweetness
- low
- Acidity
- moderate
- Heat
- none
- Moisture
- low
- Umami
- moderate
- Cooking requirement
- raw ready to eat
Preparation
Pitted and sliced or halved; drained of brine before topping
Distributed in a light, even scatter rather than piled
Applied before baking.
Cautions
- combined with other salty toppings can easily oversalt a pizza
Pairs well with
- Extra virgin olive oil (finishing)
Explicitly noted as a good balance for Kalamata olives. Its low salt level offsets Kalamata olives's intensity. A finishing oil to add just before or after baking, rather than a bulk topping.
- Fresh basil
Explicitly noted as a good balance for Kalamata olives. Its low salt level offsets Kalamata olives's intensity.
- Sweet corn kernels
Its low salt level offsets Kalamata olives's intensity. Its sweetness balances Kalamata olives's savoury intensity. Adds textural contrast against Kalamata olives.
- Honey (post-bake drizzle)
Its low salt level offsets Kalamata olives's intensity. Its sweetness balances Kalamata olives's savoury intensity. Best added fresh after baking, for brightness against Kalamata olives.
- Pineapple
Its low salt level offsets Kalamata olives's intensity. Its sweetness balances Kalamata olives's savoury intensity.
- Fig
Its low salt level offsets Kalamata olives's intensity. Its sweetness balances Kalamata olives's savoury intensity.
Styles using this topping
A traditional savoury, briny component alongside anchovy and garlic in this cheese-free topping mix.
Adds a briny, savoury counterpoint scattered across the tomato layer.
Bari's own local olive variety is traditional; kalamata-olives is the closest catalogued analogue.