Kalamata Caviar Recipe - Allrecipes.com
Kalamata Caviar Recipe
  • READY IN 10 mins

Kalamata Caviar

Recipe by  

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

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Original recipe makes 1 cup Change Servings
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Directions

  1. 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.
Kitchen-Friendly View
  • PREP 10 mins
  • READY IN 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 01, 2007

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!

 
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.

 

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!

 
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.

 
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!

 
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.

 
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.

 
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.

 

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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.

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