Kalamata olives, named after the city of Kalamata in the southern Peloponnese region of Greece, are considered to be some of the finest olives in the world. These olives are known for their unique flavor, texture, and deep purple color.
The Kalamata olive is a large, plump olive with a slightly pointed tip. They have a distinct, fruity flavor with a slightly bitter aftertaste. They have a firm texture and are often used as a table olive, rather than being used for oil production. They are often marinated in vinegar, olive oil, and herbs to bring out their full flavor.
One of the reasons why Kalamata olives are so special is because of the unique growing conditions in the region. The olives are grown in the southern Peloponnese region, which has a Mediterranean climate with mild winters and hot summers. The olives are also grown in soil that is rich in minerals, which gives them their unique flavor and color.
Kalamata olives are also known for their high oil content, which makes them ideal for use in cooking and as a garnish. They are often used in Mediterranean dishes such as Greek salad, pasta dishes and pizzas. They are also often paired with feta cheese and other Mediterranean ingredients.
Another reason why Kalamata olives are special is because of the traditional methods used to produce them. The olives are hand-picked and then traditionally cured in a mixture of sea salt and water for several months. This curing process gives the olives their characteristic flavor and texture.
In conclusion, Kalamata olives are considered to be some of the finest olives in the world. They are known for their unique flavor, texture, and deep purple color. They are grown in the southern Peloponnese region of Greece, which has a Mediterranean climate and rich soil that gives them their unique flavor and color. They are also traditionally hand-picked, and cured with sea salt and water for several months, which gives them their characteristic flavor and texture. They are versatile ingredient that can be used in a variety of dishes and adds a burst of flavor and depth.
The “Pied-de-cheval” (horse’s foot) is a wild and ancient variety of flat oyster. Each oyster weights in average 300gr and is 3-4 years old, but it can achieve up to 3 kilos and live up to 20 years. With a much stronger- iodized - taste than common oysters, it is served as a delicacy for connoisseurs either raw or cooked in low temperature (60 °C) with light sauces.
This variety is harvested by dredging. In France, the dredging is controlled and happens only three weeks per year, every November. The name comes from its shape and the way it leaves a horse-hoof shaped trace in the sand.
You can find these oysters in the French regions of Brittany and Normandy, sometimes even in stalls by the sea - for example, in Cancale. Nevertheless, there is also production of Pied de Cheval oysters in Spain and Great Britain.
Rock Samphire (Crithmum maritimum) is a wild edible plant growing in rocky shores, cliffs, and rock crevices. It grows best in full sun and well-drained soil.
Its dark green succulent leaves and stalks have a salty taste - maybe acquired by salt air and splashed by the sea where it grows. It surprisingly belongs to the same botanical family as carrot or parsley (Apiaceae). The seed pods which can be found from August to October can be pickled and used as a substitute for capers.
Rock Samphire can be eaten raw in salads or added to sushi, bringing a salty crunchy flavour to dishes.
It is also boiled, steamed, or sautéed as a quick and easy side dish, usually paired with seafood. Some recipes boil it along with fish, to intensify a sea-like flavour.
Young leaves, stems and seeds can be pickled. Picked Rock Samphire was very popular in Victorian times cuisine, paired with other ingredients such as quail eggs. By then, it was harvested in the Isle of Wight, off the South coast of Britain, and transported to London in casks of salt water to be sold on the street markets.
Rock Samphire can also be infused and consumed as a tea. The tea has a pleasant, salty and spicy taste, and it is an excellent natural source of vitamin C and flavonoids.
Rock Samphire has 30 times the vitamin C content of an orange
In ancient Greece and during the Middle Ages it had medicinal uses: a strong extract has been used traditionally as a herbal remedy for intestinal worms. Thanks to its high levels of vitamin C, it was also used as a treatment for scurvy. Some of the polyacetylenes found in the plant, for example falcarinon, are regarded as natural antibiotics and the positive effect rock samphire has on the digestive and urinary tract system is partly due to some of its antimicrobial properties. The essential oil in the herb is also thought to be good for the digestive system. It may be helpful in reducing intestinal gas production in the same manner as fennel (Foeniculum vulgare). The leaves of the plant have a reputation of being helpful for losing weight and to treat obesity, an effect that can be partly explained by the herb’s content of iodine.
The plant was very popular until the early 20th Century in Britain. It is thought to be the species mentioned by Shakespeare in King Lear because of the dangerous and unorthodox method of foraging up to the 1700s:
The traditional foraging of samphire was done often by children dangled by their legs from a rope tied around their ankles and they picked it from the cliff faces!
Shakespeare, in Act 4, Scene 6 of King Lear has Edgar deceive his blind father, Gloucester, leading his deluded parent over level ground while pretending to climb the cliffs of Dover, inventing a vertiginous view from a height:
Edg. Come on, sir; here’s the place: stand still. How fearful and dizzy ’tis to cast one’s eyes so low! The crows and choughs that wing the midway air Show scarce so gross as beetles; half way down Hangs one that gathers samphire, dreadful trade! Methinks he seems no bigger than his head.
It has been mostly foraged, rather cultivated. Because of over-foraging and coastal development, the wild population of rock samphire was reduced and it became a protected plant in Great Britain since 1971. It’s also listed as endangered in other parts of Europe, such as the Balearic Islands.
Elle contient des pépins, se mange principalement avec du salé mais possède un goût légèrement sucré… Alors, la tomate est elle un fruit ou un légume ? Un peu des deux ! D’un point de vue botanique, c’est un fruit : elle dérive en effet de la transformation d’une fleur. Mais d’un point de vue culinaire, c’est un légume : la tomate est généralement servie en salade ou en accompagnement d’un plat, et rarement en dessert ! Et elle n’est pas la seule à laisser planer l’ambiguïté : la courgette et l’aubergine sont également des fruits, consommés en légumes…
