"This is a quick, garlicky Greek olive spread. Excellent served with pieces of good bread." — Katie Floyd
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whole, pitted kalamata olives
I always have an empty dish to bring home from dinner party when I bring this along. I like to throw in abit of oregano (dry/fresh - whatever you have on hand) along with a handful of diced up sun dried tomatoes (I use ones that aren't in the oil). I have used a combination of olives as well - and it turned out great. Make sure that you rinse your olives first tho' - it cuts down abit on the saltiness of the brine that they are stored in.
I admit I'm not a big olive fan, but my husband is, and even he thought it was just too olive-y. I made it per the recipe, then after tasting added a can of black beans and blended well. The colour stayed the same, but the taste was mellowed quite a bit. I will make this again...but will add the beans!
I added some roasted red pepper and artichoke hearts. I also added a bit more liquid due to the extra ingridents (red wine vinager). I took it to work at the cafè and we slathered it on everything (exspecially some tuna burgers).
You can also add other varieties of olives to this recipe with success.
This recipe is so simple to make and takes no time at all. Each time I make this recipe its gone in no time at all and everyone wants the recipe. Only change I made was I use 1 clove of garlic.
You could even use canned black olives for this, but fresh is preferred. Followed this recipe to a T, and served it with pita triangles and tortilla chips. It is a little oily, but there was nothing left in the bowl afterwards. Thanks for sharing.
This was great! We served this on wedges of pita bread. It made a wonderful appetizer - even better than a store-bought olive spread!
This was excellent! I made it as an appetizer at a party I had and got nothing but great reviews!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 115
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