5 Amazing Substitutes for Kalamata Olives

by Vanya Sharma last updated -

If you’re preparing a recipe that requires kalamata olives and suddenly find out that you don’t have them, then worry not! Here is a wonderful list of substitutes for kalamata olives for you to devour on! Let’s take a look.

Substitutes for Kalamata Olives

The amazing substitutes for kalamata olives include Maddaleno olives, California black olives, capers, Nicoise olives or French black olives, Gaeta olives, and green olives.

California Black Olives

You can substitute kalamata olives with black olives in various dishes including salads, pizzas, sandwiches, and more. With their subtle taste, California black olives help bring out the flavor and aroma of the dish better than kalamata olives.

A flat lay pic of a bowl of kalamata olives

Kalamata olives are only found on the Peloponnese peninsula in southern Greece. Photo Credit: Shutterstock

Maddaleno (Alphonso) Olives

Maddaleno or Alphonso olives are added to wine or wine vinegar brine for 5-6 months, which gives them their purple color, similar to kalamata olives. This gives them a soft and juicy texture, thereby making them a good substitute for kalamata olives.

Capers

Famous in Italian dishes, capers add a similar salty and tangy bite to your dish as kalamata olives. With their soft and smooth texture, capers are added to sauces, cocktails, and seafood. They are also used as a garnishing ingredient.

Nicoise Olives

Also known as French black olives, Nicoise olives are nutty and bitter in taste, somewhat similar to the taste of walnuts. They can be used in place of kalamata olives and can accompany tomatoes, onions, and cheese in salads and tapenades.

Green olives and kalamata olives in wooden bowls with olive branches

Kalamata olives can be substituted with green olives. Photo Credit: Shutterstock

Gaeta Olives

Another Italian favorite, Gaeta or Gyeta olives can be added to pasta, condiments, and seafood. You can also simply eat these olives as an appetizer. Gaeta olives turn purple when added to brine and have a milder taste than kalamata olives.

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About the Author

Vanya Sharma is a writer at heart with interests in the health and nutrition domain and has experience in content creation, collaboration, and content strategy. Vanya has completed the “Introduction to Food and Health” certificate program from Stanford University, US. She aims to bring unbiased and helpful information to all those seeking to make their health and lifestyle a priority.

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