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    You are in: Home / Recipes / Smashed Kalamata Olive Dip with Garlic and Herbs Recipe
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    Smashed Kalamata Olive Dip with Garlic and Herbs

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     2 Total Reviews

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    • on August 27, 2003

      This was excellent, LLBunny! And easy, easy, easy! And versatile! I used a mix of fresh herbs - basil, flat-leaf parsley, marjoram an a bit of rosemary. Everyone loved it as a dip on bruschetta. Then a few days later, I took some of the leftover and stuffed some crepes triangles with it and a dab of feta as an appetizer. Excellent! Then a few days after that, I used the very little bit of leftover as a vinegrette - just added more olive oil, some good balsamic vinegar, and voila! A lovely vinegrette-type sauce for my grilled, stuffed zucchini rolls (which were an entree for a vegetarian dinner I made). Big hit with my vegetarian friend, who demanded the recipe. Thank you! Will be doing this again and using it as lots of different things. I'll bet it would be great stuffed under the skin of chicken breasts, or rolled up in phyllo, or...(lol)

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    • on October 18, 2003

      AKA tapinad(e).

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    Nutritional Facts for Smashed Kalamata Olive Dip with Garlic and Herbs

    Serving Size: 1 (39 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 45.3
     
    Calories from Fat 36
    80%
    Total Fat 4.0 g
    6%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 332.3 mg
    13%
    Total Carbohydrate 2.7 g
    0%
    Dietary Fiber 1.2 g
    4%
    Sugars 0.0 g
    0%
    Protein 0.3 g
    0%

    The following items or measurements are not included:

    herbs

    Detailed Nutrition Values About Nutrition Info
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