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General Discussion 16

Kalamatas no good for Italian cooking?

bitplayer | Jan 23, 201503:08 PM

Can anyone recommend an online source (or brand) of good, unpitted black olives? Marcella Hazan says to use "the glossy, round, black ones known in Italy as 'greche,' Greek. They should not be confused with...the purple Kalamata...whose flavor is ill suited to Italian dishes." Similarly, Giuliano Hazan writes "Italian and Greek black olives are the best to use." My question is: Where does one find these olives? I went to 3 gourmet markets today...the only "black olives" were the cheap Manzanillas in tin cans, the pruny salt-cured ones, the Spanish ones that are the size of ping pong balls, and the ones mixed into the Divina "Greek mix". Thanks in advance!

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