Making Your Own Loukanako?

[dpappas87]

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]

Great question! I totally get the Kalamata love—they’re a classic for a reason. That said, for a mezze spread, I actually love mixing olive types. It not only adds visual variety, but the different brines and textures play nicely with all the other flavors on the table.

You might try including a bowl of crisp, bright green olives like Chalkidiki—they’re milder and a bit buttery, which contrasts beautifully with the boldness of the Kalamatas. I’ve also tossed in some spicy or citrus-marinated green olives before, and guests always go for them.

When you’ve already got Kalamatas in the horiatiki salad, adding a different type elsewhere helps things feel more intentional and balanced. I say go for the mix—it makes the spread feel more abundant and festive. And if you really love Kalamatas? No harm in doubling up, but I’d at least vary the presentation or marinade a bit.