Bruschetta with Black Olives Recipe -

Bruschetta with Black Olives

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"Black olives enhance the classic combination of tomatoes, basil, and olive oil."

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Original recipe makes 4 Servings Change Servings


  1. Cut up tomatoes into very small pieces and place in a bowl.
  2. Mince garlic very fine and add to the tomatoes.
  3. Finely dice onion and add it to the mixture.
  4. Smash the olives and then chop them into fine pieces, add to mixture in the bowl.
  5. Roll your basil leaves together and cut into 1/8-inch strips, then cut across them until they are in fine short strips.
  6. Add salt and cracked black pepper, use as much or as little as you like.
  7. Add a tablespoon of olive oil and 1/2 tablespoon of balsamic vinegar. (You can use extra oil and vinegar if desired, but try to keep it at a 2:1 ratio.)
  8. Stir and let the mixture sit at room temperature for two hours, stirring about every half-hour.
  9. Serve over toasted Italian bread or Italian crackers
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Reviews More Reviews

Nov 26, 2006

Wow! This is really great, tastes just like what you would get at a restaurant. I removed the pulp and seeds from the tomatoes and used dried basil. Used red onion and used 2 tbsp oil and 1 tbsp balsamic. I also think kalamta olives would be tasty.This is superb and makes a great snack.

Jan 13, 2008

Fun, easy and very tasty. Thanks


4 Ratings

Jan 15, 2007

Made a wonderful, tasty and healthy appetizer. I followed the recipe exactly and thought the portions came out very generous. I served on thinly sliced italian bread that I sprayed lightly with an olive oil spray and toasted in the oven.


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  • Calories
  • 124 kcal
  • 6%
  • Carbohydrates
  • 10 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 496 mg
  • 20%

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

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