KALAMATA OLIVE TAPENADE
An olive tapenade without anchovies.
Provided by TERESITA79
Categories Appetizers and Snacks Vegetable Olives
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Place the garlic cloves into a blender or food processor; pulse to mince. Add the olives, capers, parsley, lemon juice, and olive oil Blend until everything is finely chopped. Season to taste with salt and pepper.
Nutrition Facts : Calories 80.9 calories, Carbohydrate 2.5 g, Fat 7.9 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 1 g, Sodium 359.3 mg, Sugar 0.1 g
MUFFULETTA RELISH
Steps:
- Pulse 1/2 cup each pimento-stuffed olives and pitted kalamata olives in a food processor with 1/2 cup pickled vegetables (giardiniera) , 2 tablespoons each capers, minced onion and olive oil, 1 tablespoon lemon juice and a pinch of dried oregano.
KALAMATA OLIVE TAPENADE
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 30 appetizers
Number Of Ingredients 11
Steps:
- In a food processor, combine all the ingredients except the cherry tomatoes. Pulse until all ingredients are well combined. Season with freshly ground black pepper. Slice cherry tomatoes in half. Very gently, with a melon baller, scoop out the seeds from each half. Place a teaspoonful of the tapenade in each tomato half. Garnish with chervil.
KALAMATA OLIVE, TOMATO, AND CHEESE MELT
Rotini pasta is tossed with tomatoes, kalamata olives, and peppers, topped with feta and Cheddar cheeses, and baked until golden brown and bubbly. Delicious.
Provided by CINDYOWE
Categories Main Dish Recipes Pasta
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente, and drain.
- Heat oil in a large heavy skillet over medium heat. Saute onion, jalapeno, and green bell pepper until onions are soft and translucent. Stir in tomatoes, wine, and kalamata olives. Simmer 15 minutes. Toss pasta with sauce until evenly coated. Pour into a 9x13 inch baking dish. Sprinkle with feta cheese and Cheddar cheese.
- Bake 5 minutes in the preheated oven. Set oven to broiler setting. Broil for 5 minutes, or until topping is golden brown and bubbly.
Nutrition Facts : Calories 488.9 calories, Carbohydrate 62.1 g, Cholesterol 28 mg, Fat 16.1 g, Fiber 4 g, Protein 18 g, SaturatedFat 6 g, Sodium 814.5 mg, Sugar 8.1 g
OLIVE CAPER RELISH
Categories Condiment/Spread Food Processor Olive Side No-Cook Quick & Easy Capers Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 8
Steps:
- Pulse all ingredients together in a food processor until coarsely chopped.
WHITE BEAN HUMMUS WITH KALAMATA RELISH
Make and share this White Bean Hummus With Kalamata Relish recipe from Food.com.
Provided by kelly in TO
Categories Black Beans
Time 35m
Yield 3 1/2 cups
Number Of Ingredients 21
Steps:
- Heat the oil in a large skillet over medium heat. Add the onion, garlic, thyme, and rosemary. Cook until onions are translucent, 5 to 6 minutes. Add beans with their liquid, 1 cup of water, salt, pepper, and cayenne, and bring to a simmer. Cook until liquid is nearly evaporated, about 8 to 10 minutes. Remove thyme and rosemary sprigs; discard. Carefully transfer mixture to the bowl of a food processor, add the tahini and lemon, and puree until smooth. Adjust seasoning for taste. Let cool.
- For the Relish, stir together the tomato, olives, olive oil, parsley, lemon juice and zest until well combined. Season with salt and pepper.
- Top the Hummus with the relish and drizzle with olive oil before serving with pita triangles.
- Top with Kalamata relish and drizzle with olive oil before serving. Serve with pita triangles.
Nutrition Facts : Calories 685.9, Fat 21.7, SaturatedFat 3.1, Sodium 1760, Carbohydrate 99.4, Fiber 14.9, Sugar 2.9, Protein 26.1
WHITE BEAN HUMMUS WITH KALAMATA RELISH
Joan Rivers and Martha make hors d'oeuvres inspired by the best picture nominees, including White Bean Hummus.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 3 1/2 cups
Number Of Ingredients 13
Steps:
- Heat the oil in a large skillet over medium heat. Add the onion, garlic, thyme, and rosemary. Cook until onions are translucent, 5 to 6 minutes. Add beans with their liquid, 1 cup of water, salt, pepper, and cayenne, and bring to a simmer. Cook until liquid is nearly evaporated, about 8 to 10 minutes. Remove thyme and rosemary sprigs; discard. Carefully transfer mixture to the bowl of a food processor, add the tahini and lemon, and puree until smooth. Adjust seasoning, if necessary. Transfer to a serving bowl, let cool.
- Top with Kalamata relish and drizzle with olive oil before serving. Serve with pita triangles.
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