Kalamata Caviar

Kalamata Caviar

19
Behr 6

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

Ingredients

10 m servings 257 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 23.7 g
  • 36%
  • Carbs:
  • 5.6g
  • 2%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 877 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  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.
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Reviews

19
  1. 21 Ratings

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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...

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!

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.

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 ...

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...

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 ...

I left out the nuts, but even still this spread is delicious!!

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 ...

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 s...