kalamata olive toum

authentic, but not traditional. the kalamata olive toum is the newest member of our sauce family. 

this isn't your teta's toum, but we're confident that she would still approve of it. we all love toum so much (maybe a little too much?) that chef mohammad is constantly having to develop new flavors for us.

inspired by an olive dip served at one of his favorite greek restaurants, this toum takes on a deeper, earthier flavor profile with the addition of quality black kalamata olives.

what does kalamata oilve toum go best with?

according to chef mohammad "the olives mellow out the in-your-face garlic of the classic toum and gives this toum a more earthy and brine-y flavor."

unlike the chipotle toum that introduces a smoky and spicy umami to the dominant garlic to give you a really rich flavor-boost, this toum brings in a meaty and salty/briny umami that balances the garlic to give you a more mellow toum than the rest. but don't think that a mellower toum means a less versatile one; quite the contrary. it can be paired with many foods, but it especially goes great with seafood, roasted potatoes, chips, or you can even get classy and use it on a charcuterie board (don't mind if we do). the team at shawarmaji is forever appreciative of the chef's creative and explorative nature, because this might be the most interesting toum yet (but we don't discriminate).