On Sat, 8 Dec 2007 13:21:06 -0800 (PST), wrote:

>Can anyone recommend a good brand of Kalamata olives available in U.S.
>grocery stores (or mail order)?
>
>Also, do all the kalamata olives that you'd find any Greek restaurant
>here in the states come from a jar? Or is there some fresher source
>these restaurants get them from? I'm assuming kalamata olives aren't
>or can't be grown in the U.S. Maybe I'm wrong.
>
>Thanks very much.


It is difficult to know what is stocked nationally, but here in NJ, I
can get Paesana brand and they are terrific and keep quite well in the
fridge.

http://www.paesana.com/search_catego...ialty%20Olives

In fact, I used a good handful or two to make rosemary, olive, walnut
sourdough bread last weekend.

Any basic sourdough recipe can be used as a base (logically, it should
be starter, flour, water and salt only). To a final mix of the dough,
I add - per 2lb loaf ...

4 ounces of EVOO
1 tablespoon of finely chopped, fresh rosemary (you can add more)
4 ounces chopped walnuts

Boron