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READY IN 10 mins

Kalamata Caviar

Read Reviews (19)

"Spread this fast, easy olive, cheese and nut mixture on slices of warm French bread. The combination of distinct flavors is magnificent!" — Behr

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Original recipe makes 1 cup Change Servings

8 ounces whole, pitted kalamata olives
1 (4 ounce) package feta cheese
1/2 cup chopped pecans

4 cloves garlic, peeled
2 tablespoons olive oil

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Directions

In a food processor, blend kalamata olives, feta cheese, pecans, garlic and olive oil. Adjust amount of olive oil as needed to attain a pesto-like consistency.

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PREP 10 mins
READY IN 10 mins

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What an innovative idea! I love the pungency and meatiness of the olives, and the garlic gives this delicious spread a robust punch. If you serve it as suggested, the french bread should balance the saltiness of the olives. I can't wait to use it on pizza in place of basil pesto. Thanks for a great idea, Behr Kleine!

—GRANNYLOOHOO

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Most Helpful Critical Review

Nov 15, 2008

Omitted the pecans due to a nut allergy, otherwise concluded that we didn't really need them. This was kind of salty and oily, yet ideal served on mini Melba Toasts as a snack. The toasts just soaked up any run off anyways.

—CHELS

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21 Ratings

Mar 20, 2003

This is a delicious appetizer. I had it at a Greek restaurant, and then found this recipe. It tasted like the appetizer at the restaurant, and guests loved it!

—KACEYMARRA

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Apr 29, 2003

This dip was so easy. I garnished the serving tray with sliced roma tomatoes to add on the bread if desired. I will make this again and again. Wonderful with a nice Cabernet.

—WINNATASKA

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Oct 26, 2008

Nice flavors in this, and easy to make too. It makes a bit more than I expected, but that's okay. I'm the only one in the house that likes olives, so it's up to me to eat it, but I think I can manage. I had whole pecans but just pulsed them a bit in the food processor before adding the other ingredients and it was fine. thanks for the recipe!

—pomplemousse

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Feb 03, 2008

This was wonderful! Unfortunately, I only realized after I started that my food processor didn't work so I had to chop everything by hand. The flavor was delicious though, and I think I liked the more robust texture better in the end anyway. Served with toast rounds as a thanksgiving appetizer.

—Linz

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Oct 09, 2007

This is one of my favorite appetizer recipes. everyone who tries this requests the recipe. LOVE it. I add more garlic and serve it on crackers as well. It helps if you have a palate that enjoys a lot of flavor.

—Leah

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Dec 30, 2003

VERY SALTY (much too salty). I used VIGO Greek Olives and maybe that was the culprit. I would suggest rinsing the olives well and drying them to cut the salt. I like the idea of this recipe so I may try it with black olives instead. I agree with the reviewer who commented on the color. It was pretty yucky. I garnished it with parsley, which helped.

—Athens Mom of 2

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Nutrition

Calories
257 kcal
13%

Carbohydrates
5.6 g
2%

Cholesterol
33 mg
11%

Fat
23.7 g
36%

Fiber
0.9 g
4%

Protein
6.5 g
13%

Sodium
877 mg
35%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Kalamata Caviar

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 257
Calories from Fat: 213

% Daily Value *
Total Fat 23.7g 36 %
Saturated Fat 7.4g 37 %
Cholesterol 33mg 11 %
Sodium 877mg 35 %
** Potassium 57mg 2 %
Total Carbohydrates 5.6g 2 %
Dietary Fiber 0.9g 4 %
Protein 6.5g 13 %
Sugars 1.8g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 25 %
Iron 6 %
** Thiamin 11 %
** Niacin 14 %
** Vitamin B6 12 %
** Magnesium 6 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.