Divina Kalamata Olives Jars

Kalamata olives are almond-shaped, deep purple-black fruit, traditionally associated with the Kalamata region of Greece and usually cured in brine or a wine-vinegar brine. Jars like this typically have a firm, meaty bite, a fruity, wine-like richness and a salty, slightly tangy finish. Those traits suit the bar better than a mild green olive does. The details supplied for this product don't give a pit status, brine recipe or jar size, so check the label for those before you plan a recipe around them. In a Martini, Kalamata olives bring more salt and fruit than a pimento-stuffed green olive, and the brine is darker and more assertive. If the brine is the kind that clouds a drink, use it sparingly. The classic gin Martini is the natural home for them, since juniper and citrus oils from the gin offset the olive's savory weight. A Dirty Martini works with a small splash of the jar brine, started at a teaspoon or two and adjusted to taste. Bloody Marys take them well as a skewered garnish alongside celery and pickled vegetables. A Gibson-style dry vodka Martini also works if you want a savory counterpoint without onion. Serve the olives cold, straight from the fridge, and drain them briefly so brine doesn't dilute the drink. Thread two or three onto a pick and rest it across a chilled coupe, Nick and Nora or classic V-shaped Martini glass. In a Bloody Mary, use a tall highball or pint glass with a long pick. Off the bar, they pair well with feta, sharp aged cheeses, cured meats, flatbread and roasted peppers. They also suit a dry white, a Greek white such as Assyrtiko, or a dry rosé when you set out a snack board.