Kalamata olives are a classic Mediterranean flavor that are commonly served as table olives, in a Greek-style salad or featured in tapenades that can be spread on warm pita bread. Chef Einat Admony is the ultimate balaboosta ("perfect housewife" in Yiddish) behind the famed fried olives with labne dish at her Middle Eastern restaurant Balaboosta in New York, and the beloved falafel chain, Taim. She shares how her Israeli roots compliment her cooking today and some interesting ways to bring kalamata olives into any home. Siouras is among the premier Greek olive producers for nearly a century. As the third-generation owner, Harry Siouras explains the history of exporting their products, as well as the fermentation and harvesting processes. Follow @chefeinat @TaimFalafel @BalaboostaNYC @siouras_sa @wherechefesshop @ingredientinsiders @truffledawg @theprosciuttoqueenhttps://siouras.gr/In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshophttps://www.chefswarehouse.com/Produced by HayNow Media @haynowmediahttp://haynowmedia.com/