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calamata olive

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ca·la·ma·ta olive  (käl-mät, kl-)
n.
Variant of kalamata olive.

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95) which adds pine nuts, walnuts, calamata olives, onions, cherry tomatoes, sunflower seeds and feta cheese to this interesting plate.
A contemporary continental menu will incorporate such favored items as veal Orleans (with fresh tomato, calamata olives and capers), a ribeye steak with mustard sauce, osso buco, pork rollatini, calamari fritti, and both a chocolate souffle and chocolate fondue as desserts.
 
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