In a medium saucepan, sauté 1/4 cup
chopped kalamata and mixed green olives, 1/4 cup thinly sliced shallot, and 1/4 cup orange segments with 2 tsp olive oil for 5 to 6 minutes.
With a spoon, stuff each avocado half with hummus, top with feta cheese and
chopped kalamata olives.
Makes one 12 - inch long baguette; about 24 slices Ingredients: Baguette about 14 - inch long8 oz cream cheese, at room temperature 4 oz fresh goat cheese 1 large garlic clove, minced 1/2 cup finely chopped red bell pepper (about 1 medium) 1/2 cup finely chopped sun dried tomatoes in olive oil 1/4 cup finely
chopped Kalamata olives 2 oz finely chopped spicy salami About 2 tbsp minced Italian parsley About 1 tsp minced fresh thyme Freshly ground black pepper Salt to taste (very unlikely since there're plenty of salty ingredients) Preparation: Slice off both ends of the baguette.
Then we added some sliced cucumber and a diced ripe avocado,
some chopped kalamata olives and a good crumbling of tangy feta cheese.
Sprinkle it with paprika and / or top with 1/4 cup
chopped kalamata olives.
And I really like it topped with a drizzle of extra-virgin olive oil and
some chopped kalamata olives.
Eggplant hummus wraps with smoky tomato confit - loaded with creamy hummus, roasted smoky tomatoes, and
chopped kalamata olives, these wraps taste amazing, and are the perfect summer meal or appetizer.
Assemble the eggplant wraps by spreading 2 - 3 Tbs of the hummus, top with 2 Tbs roasted tomatoes, and 1 - 2 Tbs of
the chopped kalamata olives.
If you prefer, you can add
some chopped Kalamata olives or finely minced Jalapeño peppers to the filling also.
1 cup quinoa (I prefer red, but any type will do) 1.5 cups vegetable broth 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil 1 cup of cooked black soybeans, rinsed (if using canned, recommend BPA - free Eden brand) 1/4 cup
chopped kalamata olives 1 red bell pepper, roasted, peeled and diced 2 tablespoons minced flat - leaf parsley Salt and freshly ground black pepper to taste 2 tablespoons fat - free feta cheese
Next day I heated up the tomato mixture with
some chopped Kalamata olives (in lieu of anchovies).
For these savory scones, I added
the chopped kalamata olives and some chopped sundried tomatoes.
For the vegetables, I started by chopping 1/2 zucchini, 1 red pepper, and 1 red onion, which I combined with 1/2 pint tiny grape tomatoes,
some chopped kalamata olives, and some minced parsley on a sheet pan.
1 tablespoon oil (butter / lard / coconut oil) 1 medium onion, finely chopped (I use a mini-prep food processor) 1 clove garlic, minced 1 pound ground beef or bison or lamb 1 1/2 teaspoons paprika 1 teaspoon cumin 3/4 teaspoon cinnamon 1/4 cup
chopped kalamata olives (about 10 - 12) 1/4 cup golden raisins 1 teaspoon sea salt Scant 1/4 teaspoon black pepper 2 - 3 tablespoons chopped cilantro 1 teaspoon lemon zest
Chop kalamata olives finely, then add to the skillet with the parsley and fresh basil.
Roughly
chop the kalamata olives.
Not exact matches
2 chicken seitan cutlets pepper 1 Tbsp chili oil 2 cloves garlic, crushed 1/4 cup
kalamata olives, pitted and coarsely
chopped 1/4 cup green olives, pitted and coarsely
chopped 2 Tbsp
chopped fresh parsley 3/4 tsp capers 1/3 cup white wine
1/2 cup cherry tomatoes,
chopped 1/4 cup
kalamata olives,
chopped 1/2 cup canned artichoke hearts,
chopped Lemon zest from 1 lemon Basil leaves, for garnish Drizzle of olive oil, for garnish
2 tablespoons extra virgin olive oil 3/4 to 1 pound tilapia, red snapper, orange roughy fillets 1/4 cup
chopped fresh parsley 1/4 -1 / 2 teaspoon dried crushed red pepper (depending on your spice tolerance) 2 cups cherry tomatoes, halved 1/2 cup
Kalamata olives,
chopped 3 garlic cloves, minced Salt and pepper
Variations: Add 2 cups coarsely
chopped fresh baby spinach when cooking the vegetables; substitute
chopped green olives for the
kalamata olives; top with shredded fresh basil leaves.
2 chicken breasts, rinsed, trimmed and patted dry 1/4 cup all - purpose flour Salt and pepper, to taste 2 tablespoons olive oil 1/2 large onion, finely diced (or one small onion) 1/4 cup
kalamata olives, roughly
chopped 1 clove garlic, minced 1/4 cup sundried tomatoes,
chopped 1/4 cup chicken broth 1 lemon wedge 1 tablespoon (total) fresh basil and / or oregano, minced (or substitute 1 teaspoon dried) 2 ounces feta, crumbled
Chopped veggies meet artichoke hearts,
kalamata olives, scallions, pepperoncinis, and the requisite, feta cheese.
6 skinless boneless chicken breast halves 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup) 1/2 cup finely
chopped pitted
kalamata olives 1/2 cup Italian - seasoned dry breadcrumbs Cooking spray 1 (7 ounce) jar roasted red bell peppers, drained and patted dry 1/2 cup Cabot Plain Greek Yogurt 1/4 teaspoon salt Mixed salad greens
Greek
Chopped Vegetable Salad is a healthy and delicious salad loaded with veggies like cucumber, red bell pepper, artichoke hearts, and Greek additions like feta cheese,
kalamata olives, and sliced pepperoncini.
1 cup French green or brown lentils 3 tablespoons white wine vinegar 1 1/4 cups water 1 cup couscous (I used whole wheat) 1/2 teaspoons salt 1/4 cup extra virgin olive oil 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt 1/2 cup fresh mint leaves,
chopped 1 bunch arugula, stems discarded and leaves washed well, spun dry and
chopped 2 cups cherry or grape tomatoes, halved 1/2 cup
kalamata olives, pitted and
chopped 1 cup crumbled feta 1/4 cup fresh basil, julienned
For example, substitute feta cheese for the mozzarella, oregano for the basil, add some
kalamata olives and
chopped capers and you have Greek pasta.
Since I can never get enough of roast vegetables, I thought I would roast some carrots and butternut for their colour, vitamins and crunch (the carrots at least), lightly steam some thin green beans — ditto vitamins, colour and crunch, throw in a few
kalamata olives and low fat feta and scatter over some finely
chopped spring onion and a couple of handfuls of toasted pumpkin seeds.
Mediterranean chicken bake Ingredients: 1 tbsp olive oil 6 small chicken drumsticks (about 600g) 6 chicken thigh cutlets (about 1.5 kg) 1 kg chat potatoes, halved 1 ripe tomatoes, finely
chopped 1/2 cup
Kalamata olives 2 tbsp -LSB-...]
3 tbsp olive oil + 4 thinly sliced garlic cloves + 6 anchovy fillets + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 2 tsp red wine vinegar + 1 c pitted and crushed
kalamata olives + 3 tbsp capers, rinsed + pepper + cooked penne, for serving + finely
chopped parsley, for garnish
1/2 a large, seedless English cucumber (about 6 to 7 ounces),
chopped 1/2 a green bell pepper,
chopped 1 cup (about 6 ounces) cherry or grape tomatoes, halved 1/4 cup
kalamata olives (you can also serve these alongside) 1/4 small red onion, thinly sliced 1 lemon, halved 2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites), in thick slices 2 tablespoons olive oil, or more to taste Salt and freshly ground black pepper 1 sprig oregano, leaves minced
- Sundried tomato salad (one of my faves that we make almost weekly)- Cherry tomatoes, cut into quarters - thinly sliced red onion - feta cheese -
kalamata olives -
chopped parsley
1 pound pasta (corkscrews, shells, tubes, bow ties, or your favorite shape) 1 large red bell pepper,
chopped 1 large green bell pepper,
chopped 1/2 english cucumber,
chopped 1 basket cherry tomatoes, halved or quartered 1 12 - ounce jar marinated artichoke hearts,
chopped 6 ounces
kalamata olive, pitted and
chopped 1/4 pound monterey jack cheese, cubed Salt and pepper to taste
4 Cups
Chopped Ripe Tomatoes 3 Cups Peeled &
Chopped Cucumbers 2 Medium Red Onion, Peeled &
Chopped (or Sliced) 15 to 20 Gaeta or
Kalamata Olives, Pitted & Sliced in Half 4 Ounces Reduced Fat Feta Cheese Dressing: 1/3 Cup Extra Virgin Olive Oil 3 Tablespoons Red Wine Vinegar Salt & Pepper to Taste 1 Teaspoon Dried Oregano
1 1/2 pounds eggplant (1 large) 3 tablespoons olive oil 1 medium onion,
chopped 2 ribs celery, inner stalks, diced 1 teaspoon crushed red pepper flakes 1 1/2 cups Pomi
chopped tomatoes 1/4 cup red wine vinegar (make sure your vinegar is gluten - free if you are gluten - sensitive) 1 tablespoon sugar Pinch cinnamon 1/2 teaspoon fresh thyme (optional but good) 2 tablespoons capers, rinsed and drained 8
chopped pitted
kalamata olives 1/4 cup minced roasted red peppers (optional) 3 tablespoons pine nuts, lightly toasted 3 tablespoons golden raisins, roughly
chopped 2 tablespoons
chopped flat - leaf parsley 1 teaspoon finely minced garlic Salt and freshly ground pepper to taste
For filling 1/2 cup pitted
Kalamata olives,
chopped into 1 / 4 - inch pieces 3 tablespoons
chopped fresh rosemary 1 tablespoon olive oil 1/2 teaspoon black pepper
I didn't use rosemary but I finely
chopped green, black and
kalamata olives and added some Italian seasoning.
2 - 3 Cups Hummus, store bought or homemade 12 Ounces (2 Bags) Baby Spinach Leaves, Shredded 10 Ounce Container Grape Tomatoes, Quartered 1 Medium English Cucumber, Diced 3 Tablespoons Fresh Mint,
Chopped 2 Tablespoons Fresh Flat Leaf Parsley,
Chopped 1 Tablespoon Lemon Juice 1 Tablespoon Lemon Zest Freshly Ground Sea Salt Freshly Ground pepper 4 Ounces Feta Cheese, Crumbled Cup Green Onions, Sliced Cup Pitted
Kalamata Olives,
Chopped
Once quinoa has cooled, add any combination of the following: 1 red or yellow bell pepper, diced 1 cucumber, diced 1 jar pitted
kalamata olives, halved or cut in thirds 1 can artichoke hearts, quartered or smaller 1/2 red onion, diced basil,
chopped optional: 2 chicken breasts, poached and
chopped optional: crumbled feta cheese
4 Skinless, Boneless Fish Fillets (About 6 Ounces Each) 2 Pints Cherry Tomatoes 1 1/2 Tablespoons Olive Oil 1/4 Cup Salted Capers, Rinsed Well Salt & Pepper 4 Tablespoons
Chopped Fresh Basil 1/3 Cup Pitted Black Olives (Use Full Flavored lives Such As
Kalamata) Dressing: 2 Tablespoons Olive Oil 2 Tablespoons Lemon Juice Salt & Pepper
cans) 1 can black olives (coarsely
chopped, preferably
Kalamata) 2 T. capers Salt & Pepper to taste 1/2 cup Italian parsley (
chopped)
whole wheat tortillas olive oil, butter, or cooking spray fresh spinach,
chopped red onion, diced (or green onion) roasted red pepper,
chopped (or tomatoes or sun - dried tomatoes) sliced black olives (or
kalamata) chicken,
chopped or shredded (optional) mozzarella or Monterey Jack, grated feta, crumbled pinch oregano pinch crushed red pepper flakes hummus, tzatziki, or tahini sauce, for serving
In order to stave off hunger and fainting while everyone was cutting and
chopping, Chef Mary Ellen had this beautiful
Kalamata Olive & Roasted Cherry Tomato Tapenade with Burrata and Garlic Toasts on the sideboard for noshing.
For the Eggplant: 2 medium Eggplants, cut lengthwise into 1/2 inch slices Olive Oil 4 ounces Goat Cheese 4
Kalamata Olives, pitted and minced 1 teaspoon Capers,
chopped (I omitted) 2 tablespoons Parsley,
chopped
4 medium parsnips 1 cup
chopped parsley 1 cup cooked chickpeas 1/4 cup sliced
kalamata olives 2 tablespoons capers 1 cup diced cucumber pine nuts, for topping
serves 4 Adapted by Weeknight Gluten - Free Ingredients: 1/2 cup pitted
Kalamata olives,
chopped 1/4 cup extra virgin olive oil, plus 2 tablespoons 1/4 cup fresh lemon juice, plus 1 tablespoon 2 tablespoons shallot, minced 1 tablespoon fresh thyme, minced 1 1/2... Continue Reading →
Peel and finely
chop the garlic and slice the
kalamata olives into rings.
Check the
Kalamata olives for pits and then roughly
chop.
Pin It serves 4 Adapted by Weeknight Gluten - Free Ingredients: 1/2 cup pitted
Kalamata olives,
chopped 1/4 cup extra virgin olive oil, plus 2 tablespoons 1/4 cup fresh lemon juice, plus 1 tablespoon 2 tablespoons shallot, minced 1 tablespoon fresh thyme, minced... Continue Reading →
3 tablespoons olive oil 1 small container anchovy fillets 1 teaspoon crushed red pepper flakes (more or less depending on your taste) 3 cloves garlic Salt and Pepper to taste 3 - 4 cups
chopped tomatoes OR 3 - 4 cups
chopped roasted red peppers 2 tablespoons capers 20
kalamata olives, pitted and
chopped 2 pounds pasta, or 1 pound pasta and 2 - 3 cups veggie noodles
1 small or half a large cucumber (whichever variety you prefer)-- diced 2 large radishes, halved and then sliced 6 - 8
kalamata olives, quartered lengthwise 2 tablespoons
chopped fresh basil 1/4 cup crumbled feta Sea salt and pepper (to taste)