L'amore Italian Restaurant

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The History of the Kalamata Olive

Kalamata olives have emerged as the most popular of all olives.  From olive hummus to olive tapenades, olive bruschettas, and beyond, the kalamata olive is featured in all sorts of tasty concoctions, most of which have Italian or Greek roots.  These flavorful olives have also made their way into pasta sauces, salads, and other appetizers and entrees. 

The olive tree dates back thousands of years.  Culinary historians insist olive trees first grew in the Eastern Mediterranean region.  In fact, the olive tree was even provided as a prize for Olympic winners.  However, most people don’t know much about the nuanced history of the kalamata olive.  Revered far and wide for their delicious taste and nutritional properties, kalamata olives are harvested in Messinia Peloponnese and Laconia.  These delicate olives are hand-picked to prevent bruising.  Kalamata olives are quite bitter when first plucked from trees so it takes some time for them to develop their amazing flavor.  Most olive experts place kalamata olives in a brine solution for an extended period of time so they can ferment that much more quickly and thoroughly.  It takes upwards of several months for the fermentation process to complete. 

Also known as Greek olives, kalamata olives are named after the town of Kalamata where they grow between the glorious Taygetos’ hillsides and the Messinian Gulf.  Taygetos is Peloponnese’s highest mountain in all of southern Greece.  This is the perfect place to grown kalamata olives as the area has warm temperatures, plenty of sunshine, and water springs.  This region is also highlighted by additional amazing natural features such as vast gorges, tall mountains, and beautiful sandy beaches.  The land in and near the town of Kalamata has been extensively developed throughout the years, serving as a bountiful region for kalamata olives as well as other fruits and vegetables.  In fact, some culinary specialists and historians have grown fond of referring to the town of Kalamata as Peloponnese’s Marseille. 

Now that you know the background of kalamata olives, it is time to taste these flavorful olives in the form of an appetizer or entrée.  Some even choose to eat kalamata olives one by one with their hands, enjoying a flavor infusion that pleases the palate and lifts the spirit.  Whether you prefer kalamata olives in salads, pasta entrees, as a pizza topping, in bruschetta, tapenades, or on their own, we compliment you on your good taste.  

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The Story Of The Tomato And Why It Is Essential For Delicious Italian Food

Chances are the dish you order tonight will feature the tomato.  From tomato sauce used in pasta entrées to tomato sauce specific to pizza, diced tomatoes, chopped tomatoes, and beyond, tomatoes serve a wide variety of purposes in Italian food.  However, most people don’t know much about the tomato’s origin.

The Tomato’s Roots

Most people are surprised to learn tomatoes have been available to Italians for only a couple hundred years.  In fact, no one in Italy knew about the tomato prior to the Columbian Exchange.  The tomato was first cultivated in South America and Central America.  It is here where the Aztec culture used tomatoes for all sorts of delicious dishes.  In fact, the Aztecs enjoyed tomatoes for several centuries.  The etymology of the word “tomato” stems all the way back to the Nahuatl word “tomatl” which means fruit. 

Once the Spanish conquered Central and South America, they brought the tomato back home to Europe.  The Spanish also brought all sorts of other veggies, fruits, and even some animals back to their European homeland.  There is some debate as to when the tomato made its way to Italy.  Historians believe tomatoes reached Italy in the early to mid-16th century as this is the time when tomatoes were first featured in the writing of Italian authors such as Pietro Matthioli. 

It is particularly interesting to note Matthioli and other Italians believed the tomato was poisonous.  As a result, Italians originally used tomatoes as decorative plants.  Tomatoes were gradually implemented in Italian cooking in the years to follow.  The Spanish taught Italians how to cook tomatoes in pans, typically mixing them in with onions, eggplant, and squash.  Tomatoes quickly took off in popularity as they infused delicious flavor into all sorts of Italian dishes.

Fast forward to the 18th century and tomatoes were popular with Italian chefs and everyday people.  In fact, some Italians during this time period boiled tomatoes and sealed them in airtight containers to preserve their flavor throughout the entirety of the year.

By the time the 19th century started, Italians were using tomatoes in everything from pasta dishes to Margherita pizza and beyond.  Italians soon traveled to Argentina, Brazil, and United States in large numbers, spreading their culinary methods across the globe, ultimately putting the focus squarely on the many different creative uses of tomatoes. 

Now that you know the story of tomatoes, it is time to dig into your entrée and taste the magic of this flavorful fruit.

 

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How To Pair The Right Wine With Italian Dishes

When you go out to eat at an Italian restaurant, one of the most common phrases you hear is, “would you like to see the wine list?” Of course, you want to make sure that you select the best wine possible for your meal. If you are wondering how to pair the right wine with Italian food, there are several tips that you should keep in mind. Take a look at some of the advice that we have put together below!

Go With The Bubbly For Your Appetizers

First, make sure that you reach for a wine that has bubbles for your appetizers. Some of the most common Italian appetizers involve quite a bit of salt. This might include arancini, a salumi plate, or a charcuterie board. Therefore, the touch of wine that accompanies sparkling wines is a great way for you to provide a bit of a festive start to your meal.

Reach For The Pinot Noir for Earthy Flavors

What are the most popular options is Pinot Noir. This is a wine that has a light body but an immense amount of flavor at the end. Therefore, this is an incredibly versatile wine that you can use to pair with your Italian dishes. In particular, Pinot Noir is great with earthy food. For example, if you are going to go with wild mushroom risotto, Pinot Noir is a classic pairing option. 

Pick Chardonnay For A Seafood Dish

There is nothing quite like fresh-caught fish from the Italian Riviera. If this is what you are choosing for your meal, then it is a good idea to reach for chardonnay. Chardonnay is a bit silky but also has a slight bite at the end of it. The smooth acidity makes it ideal for cutting through the creamy sauces that come in late accompany fish, shellfish, and other seafood dishes. If you are going with lobster fra Diavolo, then you should definitely reach for Chardonnay. 

Select Cabernet For A Steak Dish

Finally, if you are going with State, then go with a Cabernet Sauvignon. This is an assertive wine that can stand up to Rich meat without overpowering the flavor. The memorable sensations that you are going to create when you mix your steak with Cabernet Sauvignon are going to have you coming back for this meal again and again.

 

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The Role of Capers in Italian Cooking

The caper, also referred to as Capparis Spinosa, grows on spiny perennials highlighted by sizable white and pink flowers.  Capers are officially classified as buds.  Though there are other parts of capers that grow on perennial bushes, the bud is the component most commonly used for culinary purposes.  Take a look at the ingredients listed on the top Italian dishes and sauces and you are sure to find capers listed for good reason: these diminutive buds pack a powerful punch of flavor.

The Origins of the Caper
Capers grow along walls and rocks throughout the Mediterranean region.  Most capers are either pickled or salted prior to consumption.  These small buds are commonly used as seasonings as well as garnishes in a wide variety of Italian dishes.  It is believed capers originated in especially dry parts of central and western Asia.  In fact, the Sumerian clay tablets mention capers in Gilgamesh’s writings.  Historians insist the ancient Greeks used capers for cooking as well as medicinal purposes. 

Capers in Italian Dishes
Caper flavor increases when its mustard oil is emitted from its buds.  This enzyme reaction spurs rutin that manifests in the form of crystallized white marks along the exterior of caper buds.  Capers are used in all sorts of pasta dishes, seafood/meat entrees, pizzas, and myriad other Italian dishes.  Capers are also used in tartar sauce, sometimes served with cured or cold-smoked salmon.  

It is particularly interesting to note restaurants as well as residents in southern Italy preserve capers in salt instead of brining them.  Head to Sicily and you will find capers are an important ingredient in the summer side dish known as Caponata.  This side dish features slow-cooked eggplant along with capers and other spices.  Take a trip to Naples and you will find capers are a key ingredient in Spaghetti Alla Puttanesca.  The capers in this dish are combined with anchovies, olives, and tomatoes. 

The Creative Uses of Capers
Capers are used beyond traditional entrees and the occasional eggplant side dish.  These flavorful buds are also used in tapenades, pestos, and salads.  In fact, some Italians add capers to crostinis.  Especially adventurous culinary creators will serve up capers with mixed berries combined with pickled and brined veggies for quite the daring antipasti platter. 

The extent to which capers are used in culinary creations ultimately hinges on the chef’s creativity and willingness to take chances.  Order a dish featuring capers and your taste buds are sure to be satisfied.

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3159 E Lincoln Dr
Phoenix , AZ 85016
Phone: 602.381.3159

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Credit for most photos: Kay W. Eskridge: Images By Kay

Our Hours

Lunch
TBD.
Dinner
Mon – Sat: 4pm–9pm
Saturday Dinner: 4pm–9pm

Sunday Closed

Happy Hour
Mon – Fri: 4:00pm–6:00pm
No happy hour on Saturdays

Holiday Closures: New Year's Day, Memorial Day, 4th of July, Labor Day, Thanksgiving Day, sometimes Christmas Eve (call to check), Christmas Day

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