Kalamata vs Green Olives - Which for Mezze?

[dimi_pat]

Hey everyone! I’m putting together a small Greek mezze spread and could use your thoughts. I almost always reach for Kalamata olives — they’re my favorite for their deep, briny flavor and gorgeous color. But I’m also planning to serve a traditional Greek salad, which already includes Kalamata olives, so now I’m wondering…

Would it be better to include green olives in the mezze plate instead, just for variety? Or do you think there’s no such thing as too many Kalamatas on the table?

I’ve seen green olives used in mezze platters, but I’m not sure which type complements the other flavors best — especially when you’ve got things like tzatziki, dolmades, and feta going on.

Do you ever mix olive types in your mezze? Or do you stick to one kind? Would love to hear what others do for balance and presentation. Thanks!

 

[k_tsoukalas]

I say go for the variety! Kalamatas are amazing, but when you already have them in the salad, adding a different olive to the mezze plate helps round out the flavor and visual appeal. Green olives—especially Chalkidiki—are a great option.

They have a milder, buttery taste that balances nicely with salty feta, tangy tzatziki, and savory dolmades. I sometimes even marinate the green olives in lemon zest, oregano, and a splash of olive oil to add extra dimension. You could also toss in a few wrinkly black throuba olives if you can find them—they’re dry-cured and bring something totally different.

A mix of colors and textures always looks more inviting on a mezze platter and gives guests a chance to try different flavor combos. So while I don’t think there’s such a thing as too many Kalamatas, mixing in another variety makes your spread even more delicious and thoughtful.