Kalamata Olive Tapenade: Four Recipes
Kalamata Olive Tapenade: Four Recipes
Hello beautiful people!! Geia Sas from California to the world. I am happy to bring you all four recipes in one post.
This post is all about one of my favorite ingredients: Kalamata olives!! Lucky me I had a huge container of olives from Costco in my fridge, and really wanted to make something unique with them. I was tired of just putting them in my Greek salad. 😛
Lately we have had an abundance of beautiful fresh garden vegetables laying around. I thought why not incorporate that into one of the three recipes, or maybe all four. I hope you enjoy this post as I had much fun making it. Cheers~
Kalamata Olive Tapenade Recipe
Ingredients:
- 5 cups Kalamata olives
- 1 tablespoon capers
- 1 lemon (juice)
- 2 cloves garlic
- 1 tablespoon thyme
- 1 tablespoon oregano
- 1/2 cup olive oil
- Pinch red pepper
- Fresh ground pepper
- 5 cup lady fingers or cherry tomatoes
- Fresh mint to serve
Method:
- In a food processor combine all ingredients except tomatoes.
- Pulse until ingredients are well combined.
- Scoop out tomato seeds and cut in half.
- Add to mix and chill for about 2 hours so flavors can combine.
- Serve over crackers, pita bread and more.
Kalamata Olive Orzo Salad Recipe
Ingredients:
- 2 tablespoons olive oil
- 1 1/2 cups crumbled Feta cheese
- 1 cup chopped red bell pepper
- 1 cup chopped yellow bell pepper
- 1 cup cherry tomatoes
- 3 tablespoons Kalamata olive tapenade
- 4 green onions, diced
- 3 tablespoons fresh lemon juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh basil, chopped
- 1 clove garlic, minced
- 1 lemon, reserve juice
- 1 tablespoon dried oregano
- 1 teaspoon Dijon mustard
- 1 teaspoon ground cumin
Method:
- Cook orzo in large pot of boiling salted water, according to the packaged instructions. Drain water, and set orzo in a large bowl and toss with half olive oil. Prepare the vegetables, and then add vegetables, and feta.
- In a small bowl combine the Kalamata spread, vinegar, lemon juice, olive oil, garlic and herbs. Add dressing to orzo mixture, and season with sea salt and ground pepper.
- Cover and refrigerate for 5 hours or leave overnight. Garnish with fresh mint and serve.
Creamy Greek Kalamata Cheese Spread Recipe
Ingredients:
- 5 Tablespoons Kalamata Olive Tapenade
- 1/2 cup cream cheese
- 1 large garlic clove
- 2 tablespoons fresh parsley
- 2 tablespoons fresh basil
- 2 tablespoons olive oil
Method:
- In a food processor add the Kalamata olive tapenade, garlic, parsley, basil, and olive oil. Mix to combine.
- Add mix to a medium bowl, and add cream cheese. Chill for two hours so the flavors can combine.
- Pair with pita chips, pita bread, or a good mix of wheat crackers. This spread is wonderful in Mediterranean wraps.
Kalamata Olive Tapenade Dakos: Cretan Bruschetta Mezes
A tradition on the island of Crete. Dakos is very similar to bruschetta, except it is served over a hard rusk like bread. This recipe is very easy to make, and I guarantee you will have your guests at your dinner table enjoying this.
Ingredients:
- 1/2 of a large round rusk, or you can use crusty country bread toasted.
- 1/4 cup of Kalamata olive tapenade
- 3 teaspoons of Feta cheese or Myzithra
- Extra virgin olive oil
- Greek oregano
- Sea salt & Cracked pepper
- Fresh mint to serve
Method:
- Moisten the rusks under a bit of water, and set aside. (If you are using country wheat bread, do not moisten them. Toast them in the oven/ toaster until golden brown.)
- Spread the Kalamata tapenade over the top of the bread and top with cheese.
- Serve with extra virgin olive oil and oregano over the top.
Such delicious mezes! Great job koukla <3
Thank you very much Gina. 🙂 🙂
😘😘😘
🙂 🙂
I don’t know which one to choose!! 😉
LOL! I can help you out. Is it for a dinner party?
Thanks for this post. Evie loves olive tapenade, we will have to make some.
You’re very welcome. Yay I’m happy to hear that. I hope you enjoy these recipes. 😁😁