Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

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

    Smashed Kalamata Olive Dip with Garlic and Herbs

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    Jangomango's Note:

    This is one easy, zesty dip. You can also add some to bread dough, or add it to a pasta sauce or add some to a stuffing inside a chicken. If you are feeling creative, add a little lemon zest, or a chopped up small shallot.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 226.79 g pitted kalamata olives (rinse if extremely salty)
    • 2 clove garlic
    • 59.14 ml chopped herbs (more or less to taste, like oregano, thyme and basil and parsley)
    • olive oil

    Directions:

    1. 1
      Put all ingredients except olive oil in food processor and pulse until it is fairly finely chopped up but not mushy.
    2. 2
      If you don't have a food processor, just use a knife and finely chop.
    3. 3
      Add olive oil to cover.
    4. 4
      Serve with slices of hearty bread or crackers.
    5. 5
      It will keep for 3 days.

    Ratings & Reviews:

    • on August 27, 2003

      55

      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)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 18, 2003

      55

      AKA tapinad(e).

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    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

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites