There’s something truly special about making your own Kalamata olives, especially when the journey begins right here at eftopia, under the shade of our olive trees. This process connects us to the land, to the rhythms of the seasons, and to the timeless traditions that define life in Greece. If you're missing those Mediterranean flavors, let me take you through the steps of transforming our hand-harvested olives into the delicious table olives we all love.

Step 1: Harvesting the Olives

It all starts with the harvest, usually in late autumn when the olives are plump and deep purple. At eftopia, we pick our olives by hand, not just to protect the fruit but to experience the grounding connection with nature that comes with each careful pluck from the branch.

Step 2: Preparing the Olives

Once we’ve gathered the olives, we rinse them thoroughly in a large bowl, getting rid of any dust or debris. After that, we fill the bowl with fresh, clean water to cover the olives completely. Here's where patience kicks in—we change this water every two days for about ten days, a process that helps to naturally reduce the bitterness of the olives.

Step 3: Making the Brine

The next step is to prepare the brine where the olives will develop their signature taste. For this, we use:

5 liters of water
½ kilogram of coarse sea salt
A squeeze of lemon juice
A splash of vinegar

Stir the salt into the water until it’s completely dissolved, then add the lemon juice and vinegar, mixing everything well. The lemon and vinegar not only add to the flavor but also help in preserving the olives.

Step 4: Adding the Olives to the Brine

Now, it's time to add the olives to the brine, along with a sprinkle of dried savory (θρούμπι) and a few lemon slices and lemon zest for a hint of extra flavor. The olives will stay in this brine for about ten days, soaking up all the goodness and becoming wonderfully tangy.

Step 5: Storing and Serving

After their time in the brine, the Kalamata olives are ready to be enjoyed! To serve, simply take out the desired amount, rinse them well, and let them drain before bringing them to the table. To keep the rest of the olives fresh and mold-free, we top off the container with a layer of olive oil, which acts as a natural barrier against air exposure.

A Taste of Greece All Year Round

Making Kalamata olives is more than just a recipe; it's a way to bring a little bit of our Greek holidays into our everyday lives. Each olive carries with it a memory of sunshine, the warmth of the land, and the joy of sharing good food with good company. Pair these olives with some creamy tzatziki and a fresh Greek salad, and you’ve got yourself a small taste of summer until the sun graces us again next year.

If you try making your own olives, I’d love to hear about your experience! Or if you have your own family traditions and tips for preparing them, share them in the comments below—I’m always eager to learn more from fellow olive enthusiasts!

Join us at eftopia to discover the depth and beauty of Greek traditions firsthand.

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eftopia's Culinary Journeys | How to Make Traditional Kalamata Olives