The 12 Days of Christmas Meze: A Mediterranean Holiday Feast!

It’s the most wonderful time of the year, and I’m bringing a little Mediterranean magic to your holiday table! From December 9th to December 20th, join me on the blog for The 12 Days of Christmas Meze!

I’m kicking off this festive series with my new favorite pasta dish: Creamy Kalamata Pasta!  This rich, flavorful dish is the perfect way to start our culinary countdown, blending the bold, briny taste of kalamata olives with a creamy, dreamy sauce that’s sure to impress.

Each day, I’ll share a gorgeous and delicious appetizer inspired by the vibrant flavors of Greece and the Mediterranean. From savory bites to creamy dips, these mezes are perfect for your festive gatherings—or just a cozy holiday snack.

Get ready to explore the joy of meze magic!

Day 1: Creamy Kalamata Pasta

Let’s kick off the 12 Days of Christmas Meze with a dish that will have your taste buds dancing!  Creamy Kalamata Pasta is the perfect blend of simplicity and bold Mediterranean flavors. With the rich, briny taste of kalamata olives and a creamy sauce that’s irresistibly smooth, this dish is not only delicious but also incredibly easy to make.

Creamy Kalamata Pasta Recipe

Servings: 4-6

Ingredients:

• 1 box Penne or Fusilli pasta (See note)
• Kalamata (tapenade) see recipe below
• 1/2 cup of water
• 1/2 cup of vegetable stock
• 1 cup of heavy cream
• 1/4 cup of feta cheese crumbled
• A handful of diced Kalamata olives to serve
• A sprig of fresh dill to serve

For the tapenade filling:

• 2 tablespoons of extra virgin olive oil
• 1 cup pitted olives, finely chopped (Kalamata or green olives) Make sure to pat dry.
• 1/4 cup of finely chopped scallions or spring onions
• 1 clove of garlic, minced
• 1 tablespoon of honey
• 1 tablespoon fresh herbs (fennel or dill)
• Black pepper to taste

Method:

1. Prepare the pasta according to the package directions. I like to cook mine “al dente” as I will cook the pasta inside the sauce as well.  Be sure to reserve 1/4 of the pasta water.
2. Prepare the tapenade ingredients. In a large saucepan over medium heat drizzle 2 tablespoons of olive oil.  Add the following to the pan: olives, onions, garlic, honey, fresh herbs, and pepper.
3.  Add 1/2 cup of water and 1/2 cup of vegetable stock. Continue to cook until the liquid is reduced to half. Then add the heavy cream and feta cheese. Stir until the mixture is creamy in consistency. Toss the pasta inside the sauce, and add about 1/4 of the pasta water to the pan. Stir to combine and serve with freshly cracked pepper, Kalamata slices, and fresh dill.

Notes:

• You can use any pasta you love—even orzo works! Let your creativity flow and make it your own. Herbs are the soul of this dish, and while any will shine, my three favorites are dill, thyme, and oregano. And garlic? Oh yes, garlic! While my recipe doesn’t officially call for it, I always say: add garlic to zest things up!
• This pasta is easy to make and irresistibly delicious. Pair it with your favorite wine, serve it warm on your holiday meze table, or enjoy it as a cozy weeknight meal.
• The Kalamata tapenade recipe comes from my Eliopitakia recipe! Check out these delicious mini olive pies here.
• You can blend all of the tapenade ingredients together using a food processor if you like. This makes the dish easy to prepare ahead of time.