A couple of items work in a pinch, although there is no true substitute,
1. Try Capers
2. Pickled Peppers make a good alternative
Both of these impart their flavor when cooking - so add them at the same time they specify the olives
Kalamata olives taste much stronger than green olives but if there aren't a lot of olives in the dish, it could work.
· kalamata olives
The Kalamata is a Greek olive. The Kalamata olive is named after a city in southern Greece, Kalamata, which is renowned for its olive and olive oil production.
YES!!! The Kalamata olive has a MUCH stronger, saltier taste than your typical Spanish black olive. If you want something a little bit weaker in taste than the Kalamata go with a green olive, or stick with the black olives you find at the grocery store (they have the weakest taste). If you do want the best Kalamata or Greek Green Olives, I found that Martinis brand has the best taste, at the lowest price. And their olives are straight from Greece, and Kosher certified (incase that matters). You can find them on amazon.com or shop.martinisinc.com.
There are roughly 80 Kalamata Olives per pound.
In the mountains, especially the Kalamata area.
· kalamata olives
Depends what kind of olives. Could be 30-32 Koroneki or 10-11 Kalamata. - There are almost 100 different olives.
it is better to plant a olive tree that gives you medium size olive so you can pick them and eat them. small olives are only good for oil. you can plant a kalamata or Volos tree, they both give you good size olives. if you like your olives very big you can plant a Spanish jumbo or kalamata jumbo but it wont give you as many olives as the medium. the bigger the size of the olives the less you get. keep in mind that if you are not happy with your tree you can always craft it
The most common name is Mother. This is harmless residue that forms on the olives when the vinegar in the brine mixes with oxygen (oxidation).
Greek salad
Martinis contain green olives.
Green olives are a little unripe, but still ready to eat. Black olives are the same olives, but much riper. Green olives turn black as they mature.