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:

1. In a food processor combine all ingredients except tomatoes.
2. Pulse until ingredients are well combined.
3. Scoop out tomato seeds and cut in half.
4. Add to mix and chill for about 2 hours so flavors can combine.
5. 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:

1. 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.
2. 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.
3. 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:

1. In a food processor add the Kalamata olive tapenade, garlic, parsley, basil, and olive oil. Mix to combine.
2. Add mix to a medium bowl, and add cream cheese. Chill for two hours so the flavors can combine.
3. 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:

1. 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.)
2. Spread the Kalamata tapenade over the top of the bread and top with cheese.
3. Serve with extra virgin olive oil and oregano over the top.

Kali Orexi