All posts tagged: olives

Greek Olive Tapenade

Chunky texture with robust flavor, mixed Greek olive spread is the perfect dip to keep on hand. The only con about this dish is that I never make enough of it. Spread on sandwiches or serve with your favorite cracker type, vegetable, or bread. Save Print Greek Olive Tapenade Author: Eleni Saltas Recipe type: Dip Prep time:  5 mins Cook time:  5 mins Total time:  10 mins   Ingredients 2 cups (16 ounces) pitted Kalamata olives ¼ cup (2 ounces) pitted green olives* 2 cloves garlic, minced 6 basil leaves, lightly chopped 1 teaspoon dried oregano 2 tablespoons extra virgin olive oil 1 tablespoon red wine vinegar Instructions Drain the olives and finely chop into consistent small pieces. In a medium bowl, combine the olives, garlics, basil, and oregano. Mix well.** Stir in olive oil and red wine vinegar and serve. Notes **For an extra bite and color, use pimento stuffed olives.**You can also pulse all your ingredients in a food processor, but I have found chopping by hand works best and creates a better texture. 3.5.3229 …

Garbanzo Bean Greek Salad

Well composed and packed with flavorful ingredients, Greek salads can’t be beat. Those flavors, however, do have room to be elevated. Simply use all the Greek salad mixings (tomatoes, onions, cucumbers, peppers, olives, feta) as a base and add ingredients you enjoy. For me, the addition of garbanzo beans and avocados takes this classic to new heights and greater textures. Plus, both garbanzo beans and avocados are heart healthy and nutrient rich. This garbanzo bean Greek salad is especially perfect for those fasting from meat or dairy during Lent. Save Print Greek Garbanzo Bean Salad Recipe type: Vegetarian/Salad Serves: 2-4   Garbanzo bean salad: Loaded with vegetables, packed with nutrients, and tossed in a bright Greek dressing. Ingredients For the salad: 15 oz can garbanzo beans 1 English cucumber, optionally peeled and sliced in half 3 cups cherry and golden tomatoes, halved (or 4 diced tomatoes) 2 avocados, diced 1 green bell pepper, diced ½ red onion, diced ½ cup pitted Kalamata olives 8 oz of feta cheese (optional-serve on the side or mix in) For the …

Pan-fried olives

Olives are among the oldest foodstuffs in the world and Greeks have cherished this giving fruit on their dinner tables for centuries. A simple drizzle of olive oil and a generous sprinkle of oregano on top of a bowlful of green or black olives make for easy table finger food. Olives of nearly every variety, especially the famous Kalamata olive, always compliment the horiatiki salata (Greek village salad) and are a great addition to pasta salads or cooked into baked chicken dishes. Simple can be so beautiful. In my Greek home, a warm plate of PAN-FRIED OLIVES is often resembles a work of art. My dad discovered this appetizer years ago in one of his many cookbooks, and since then he has modified it to his own liking, mostly by just adding different olive and onion types. You can prepare it with any combination of the olives you see here, by adding your own favorites, or by just using a single olive variety. My favorite are the wrinkled Moroccan or Greek thrombes olives and I often use them alone. …