When you’re in a pinch and need to whip up something for last-minute dinner guests, this simple four-ingredient recipe for Kalamata Olives Whipped in Sour Cream will save the day. This classic Mediterranean dip is not only quick to prepare but also incredibly delicious. Pair it with unsalted crackers to balance the briny flavor of the Kalamata olives, or try it with bagel chips, pita chips, tortilla chips, vegetable sticks, or water crackers for a delightful crunch.
If you want to enhance the dip’s visual appeal, consider adding some diced green or red peppers. For those who enjoy a bit of heat, throwing in some chilies will add a spicy twist to the mix, resulting in a uniquely flavorful dip. This addictive treat will have you reaching for more after the first taste! The Galaxy Gas Whipped Cream Dispenser aerates the mixture, creating a light, airy, and frothy texture. Feel free to use this dip creatively—it works beautifully as a spread on sandwiches or pita rolls, providing a healthier alternative to mayonnaise.
Ingredients:
- ½ cup olive oil
- 1 cup sour cream
- 125 grams Kalamata olives
- ¼ cup water
Steps:
- Blend the Mixture: In a blender, combine the pitted olives, water, sour cream, and olive oil. Blend until smooth.
- Transfer to Dispenser: Pour the mixture through a sieve into a Galaxy Gas Whipped Cream Dispenser using a funnel to catch any solids.
- Charge the Dispenser: Attach one Galaxy Gas Whipped Cream Charger, charge the dispenser, and shake vigorously to infuse the nitrous oxide.
- Chill and Serve: Refrigerate the dip for a couple of hours, then enjoy!
Extra Information:
What are Kalamata Olives?
Kalamata olives originate from the town of Kalamata in Greece, where they have been cultivated for over 5,000 years. These medium-sized olives are known for their intense yet balanced flavor. They are hand-picked when ripe, cured in brine, and packed in vinegar, making them a staple in many Mediterranean dishes, particularly Greek salads that often feature feta cheese, cucumbers, and fresh tomatoes.
Choosing the Best Kalamata Olives:
When selecting Kalamata olives, look for ones that are clean, plump, and free from bruises or blemishes. Shiny skins and moist flesh are good indicators of freshness. For convenience, you can also purchase pitted varieties.
Preparing Kalamatas for This Recipe:
Allow the olives to come to room temperature before use. Drain any brine and, to pit them, gently press them with the flat side of a knife before removing the pit.
Storing Kalamata Olives:
Keep Kalamata olives in the refrigerator, submerged in their brine. If brine isn’t available, you can store them sprinkled with olive oil.
Identifying Kalamatas:
Kalamatas are easily recognizable by their oval shape and deep purple color. If harvested too early, they can be bitter, while overripe olives may lack flavor.
Why Are Kalamata Olives Brined?
Raw Kalamata olives are typically too bitter to eat, so they undergo a brining process that enhances their rich flavor. The vinegar used in preservation adds a delightful tang.
Can You Substitute Black Olives?
Although black olives may appear similar, their flavor profile is quite different from Kalamata olives. The stronger taste of Kalamatas means they cannot be directly substituted in recipes.
Nutritional Benefits of Kalamata Olives:
Kalamata olives are rich in vitamins and minerals essential for overall health. Packed with healthy oils and antioxidants, their regular consumption may reduce the risk of heart disease and certain cancers.
Culinary Uses for Kalamata Olives:
A staple in Mediterranean cuisine, Kalamata olives are often served as appetizers with feta cheese or included in Greek salads. They also make a great addition to tapenades, can be spread on warm pita bread, and are frequently used as toppings for veggie pizzas and Italian subs.
If you love sour cream, don’t miss our Nitrous Infused Herb Sour Cream—perfect for a summer dip!