Kalamata Caviar Food

KALAMATA CAVIAR

Kalamata Caviar image

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

Provided by Behr

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 10m

Yield 8

Number Of Ingredients 5

Ingredients

8 ounces whole, pitted kalamata olives
1 (4 ounce) package feta cheese
½ cup chopped pecans
4 cloves garlic, peeled
2 tablespoons olive oil

Steps:

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.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 5.6 g, Cholesterol 33.5 mg, Fat 23.7 g, Fiber 0.9 g, Protein 6.5 g, SaturatedFat 7.4 g, Sodium 876.6 mg, Sugar 1.8 g

TARAMASALATA

Taramasalata image

While this is a sturdy and reliable recipe for making the greek cod roe spread called taramasalata from scratch, funnily enough it doesn't call for cod roe. I've come to prefer the commonly available and affordable salmon roe instead. If you are putting together a greek meze plate - with feta and kalamata olives, some marinated octopus and skordalia - save the brine from the feta and use it to season the taramasalata instead of lemon juice and see what you think. It lends a great acidity. Be sure to take the extra step of grating the cooked potato instead of more conveniently throwing it into the food processor and whizzing - to avoid a gluey texture. It'll keep in the fridge for a week and can be used a few ways all summer - add a grated white onion and toss with shaved celery and diced tomatoes as a salad dressing. Or thin with a little of the potato cooking water and some good olive oil and consider it as a sauce for whole grilled fish.

Provided by Gabrielle Hamilton

Categories dips and spreads

Time 15m

Yield A generous 3 cups

Number Of Ingredients 6

Ingredients

4 ounces salmon roe
Juice of 1/2 to 1 lemon
1 clove garlic peeled
8 ounces panko soaked in water and squeezed
Olive oil
8 ounces peeled, boiled Yukon Gold potato (about 2 medium potatoes)

Steps:

Place roe in the food processor with lemon juice. Microplane the garlic, and tap into the container.
Purée until smooth and orangy-pink and "creamy."
Add wet panko and a drizzle of olive oil, and purée until blended, now creamy and viscous.
Transfer to a bowl, and with a tiny teardrop side of a box grater, grate in the potato. Whisk all together.
Season with a little salt and more lemon juice to taste.

Nutrition Facts : @context http, Calories 233, UnsaturatedFat 2 grams, Carbohydrate 40 grams, Fat 4 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 76 milligrams, Sugar 2 grams

CROSTINI WITH BLOCK OLIVE CAVIAR

Crostini With Block Olive Caviar image

A delicious Italian appetizer often nicknamed "poor man's caviar." This recipe is an excellent vegan dish.

Provided by T_Wise

Categories Spreads

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 cups pitted black olives
1 tablespoon capers
1/2 chili pepper, cored, seeded, and finely chopped
1 cooked artichoke bottom (may substitute half a small zucchini)
4 -5 tablespoons extra virgin olive oil
4 -6 slices whole meal bread

Steps:

In a blender or food processor, process, olives, chili pepper, artichoke bottom, and 2 tablespoons olive oil to a smooth puree, adding more olive oil if necessary.
remove crusts of bread and cut into quarters. brush lightly with the remaining olive oil and toast in preheated 400 degreeF oven for 6 to 8 minutes or until golden. Spread caviar over the crostini and serve.

Nutrition Facts : Calories 283.3, Fat 21.9, SaturatedFat 3.1, Sodium 828.1, Carbohydrate 21.1, Fiber 6, Sugar 1.9, Protein 4.5

MUSHROOM CAVIAR WITH OLIVE BREAD

Mushroom caviar with olive bread image

A recipe from the Good Food collection.

Provided by goodfood.com.au

Categories Side Dish

Time 2h

Yield SERVES 4-6

Number Of Ingredients 13

Ingredients

375 g (13 oz/2½ cups) plain (all-purpose) flour, approximately
2 teaspoons dried yeast
2 teaspoons caster (superfine) sugar
1 teaspoon sea salt
160 g (5¾ oz/1 cup) pitted kalamata olives, coarsely chopped
2 teaspoons milk
20 g (¾ oz) butter
400 g (14 oz/4 cups) finely chopped mixed mushrooms
1 garlic clove, crushed
1 teaspoon sea salt
2 tablespoons lemon juice
2 tablespoons sour cream
1 tablespoon finely chopped flat-leaf (Italian) parsley

Steps:

1. To make the olive bread, combine the flour, yeast, sugar and salt in a large bowl. Make a well in the centre. Add 250 ml (9 fl oz/1 cup) lukewarm water and using a wooden spoon and then your hands, mix to form a dough. Turn out onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic, gradually adding a little extra flour if the dough remains sticky. Place the dough in a lightly oiled bowl, turning to coat in the oil. Cover with plastic wrap and stand in a warm, draught-free place for 1 hour, or until doubled in size. 2. Preheat the oven to 180°C (350°F/Gas 4). Grease a large baking tray. 3. Pat the olives dry using paper towels. Knock down the dough and turn out onto a lightly floured surface. Knead briefly, then roll out to a large round. Sprinkle the olives in the centre, then fold in the dough to enclose them and shape it into a 20 cm (8 inch) round. Place on the baking tray and brush with the milk. Bake for 35-40 minutes, or until the loaf is golden brown and sounds hollow when tapped on the base. Remove from the oven and leave on the tray for 5 minutes, then transfer to a wire rack to cool. 4. Meanwhile, make the mushroom caviar. Melt the butter in a large frying pan over medium heat. Add the mushroom and garlic and cook, stirring, for 3-4 minutes. Sprinkle with the salt and lemon juice and cook for a further 2-3 minutes, or until the mushrooms have softened. Season to taste with sea salt and freshly ground black pepper. 5. Remove the mushrooms from the heat and allow to cool for 10 minutes. Transfer to a serving bowl. Stir in the sour cream and parsley and serve with slices of olive bread.

FIG-OLIVE TAPENADE WITH PROSCIUTTO AND PERSIMMON

Fig-Olive Tapenade With Prosciutto and Persimmon image

Adding chopped dried figs to tapenade lends a fruity note that contrasts with the briny Kalamata olives in this thick, garlic-spiked spread. Here, it's served alongside silky slices of prosciutto and juicy persimmon to echo and round out those sweet-salty flavors. If you're starting with soft, plump dried figs, you don't need to soak them first. Just chop them up and add to the food processor with the olives. Leftover tapenade will keep for at least a week or two in the fridge, and makes a terrific condiment for sandwiches, or serve it with roasted chicken or meats.

Provided by Melissa Clark

Categories dips and spreads, appetizer

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup dried figs, stems trimmed
1/2 cup pitted Kalamata olives
2 anchovy fillets
1 teaspoon fresh lemon juice, more to taste
1 small garlic clove, coarsely chopped
3/4 teaspoon minced fresh rosemary
1/4 cup extra-virgin olive oil, more if needed
Prosciutto, for serving
Persimmon wedges, for serving
Toasted country bread, crackers or breadsticks, for serving

Steps:

Place figs in a bowl and cover with boiling water. Let sit until soft and pliable, 5 to 10 minutes, then drain and coarsely chop.
In a food processor, combine chopped figs, olives, anchovies, lemon juice, garlic and rosemary. With the motor running, slowly drizzle in olive oil, and process until mixture becomes a paste, 1 to 3 minutes, scraping down the sides once or twice. Taste and add more lemon juice and olive oil if you like.
Spoon tapenade into a bowl or crock and serve alongside thinly sliced prosciutto, persimmon wedges and bread, crackers or breadsticks.

KALAMATA CAVIAR

Kalamata Caviar image

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

Provided by Behr

Categories Cheese Dips and Spreads

Time 10m

Yield 8

Number Of Ingredients 5

Ingredients

8 ounces whole, pitted kalamata olives
1 (4 ounce) package feta cheese
½ cup chopped pecans
4 cloves garlic, peeled
2 tablespoons olive oil

Steps:

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.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 5.6 g, Cholesterol 33.5 mg, Fat 23.7 g, Fiber 0.9 g, Protein 6.5 g, SaturatedFat 7.4 g, Sodium 876.6 mg, Sugar 1.8 g

KALAMATA CAVIAR

Kalamata Caviar image

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

Provided by Behr

Categories Cheese Dips and Spreads

Time 10m

Yield 8

Number Of Ingredients 5

Ingredients

8 ounces whole, pitted kalamata olives
1 (4 ounce) package feta cheese
½ cup chopped pecans
4 cloves garlic, peeled
2 tablespoons olive oil

Steps:

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.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 5.6 g, Cholesterol 33.5 mg, Fat 23.7 g, Fiber 0.9 g, Protein 6.5 g, SaturatedFat 7.4 g, Sodium 876.6 mg, Sugar 1.8 g

KALAMATA CAVIAR

Kalamata Caviar image

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

Provided by Behr

Categories Cheese Dips and Spreads

Time 10m

Yield 8

Number Of Ingredients 5

Ingredients

8 ounces whole, pitted kalamata olives
1 (4 ounce) package feta cheese
½ cup chopped pecans
4 cloves garlic, peeled
2 tablespoons olive oil

Steps:

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.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 5.6 g, Cholesterol 33.5 mg, Fat 23.7 g, Fiber 0.9 g, Protein 6.5 g, SaturatedFat 7.4 g, Sodium 876.6 mg, Sugar 1.8 g

KALAMATA CAVIAR

Kalamata Caviar image

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

Provided by Behr

Categories Cheese Dips and Spreads

Time 10m

Yield 8

Number Of Ingredients 5

Ingredients

8 ounces whole, pitted kalamata olives
1 (4 ounce) package feta cheese
½ cup chopped pecans
4 cloves garlic, peeled
2 tablespoons olive oil

Steps:

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.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 5.6 g, Cholesterol 33.5 mg, Fat 23.7 g, Fiber 0.9 g, Protein 6.5 g, SaturatedFat 7.4 g, Sodium 876.6 mg, Sugar 1.8 g

KALAMATA CAVIAR

Kalamata Caviar image

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

Provided by Behr

Categories Cheese Dips and Spreads

Time 10m

Yield 8

Number Of Ingredients 5

Ingredients

8 ounces whole, pitted kalamata olives
1 (4 ounce) package feta cheese
½ cup chopped pecans
4 cloves garlic, peeled
2 tablespoons olive oil

Steps:

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.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 5.6 g, Cholesterol 33.5 mg, Fat 23.7 g, Fiber 0.9 g, Protein 6.5 g, SaturatedFat 7.4 g, Sodium 876.6 mg, Sugar 1.8 g

KALAMATA CAVIAR

Kalamata Caviar image

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

Provided by Behr

Categories Cheese Dips and Spreads

Time 10m

Yield 8

Number Of Ingredients 5

Ingredients

8 ounces whole, pitted kalamata olives
1 (4 ounce) package feta cheese
½ cup chopped pecans
4 cloves garlic, peeled
2 tablespoons olive oil

Steps:

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.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 5.6 g, Cholesterol 33.5 mg, Fat 23.7 g, Fiber 0.9 g, Protein 6.5 g, SaturatedFat 7.4 g, Sodium 876.6 mg, Sugar 1.8 g

BIG FAT GREEK EGGPLANT (AUBERGINE) SALAD

Big Fat Greek Eggplant (Aubergine) Salad image

This is Andrew Zimmer's recipe. He recommends roasting the eggplant on a gas grill--you can also do it on a gas stovetop or over charcoal that isn't too hot. This is enough for 4 to 6 generous salad servings or, as a topping for crostini, enough for a whole baguette, sliced relatively thin and lightly grilled.

Provided by Chef Kate

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 eggplants
1/3 cup scallion
1/3 cup parsley
1 tablespoon minced garlic
1 tablespoon fresh oregano (or 2 tsp. dried oregano)
1 tablespoon lemon juice
2 tablespoons red wine vinegar
1/4 cup capers
1/2 cup diced tomato
1/4 cup chopped parsley
salt, pepper and lemon to taste

Steps:

Roast the eggplant over a gas grill for 25 minutes at 450 degrees.
Place in a colander and allow it to cool. Puree the scallions, parsley, garlic and oregano in a food processor.
In a separate bowl, combine lemon juice, red wine vinegar, some capers, tomato, chopped parsley and the herb mixture.
Next peel away the skin of the eggplant revealing charred flesh on the inside; leave the seeds; in a lot of recipes they're called "the poor man's caviar.".
Roughly cut up the eggplant, and combine it with the remaining ingredients.
Lastly, add salt, pepper, lemon to taste. Serve the eggplant salad (hot or cold) on grilled bread.

Nutrition Facts : Calories 76.1, Fat 0.7, SaturatedFat 0.1, Sodium 336.9, Carbohydrate 17.9, Fiber 9.2, Sugar 7, Protein 3.4

KALAMATA CAVIAR

Kalamata Caviar image

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

Provided by Behr

Categories Cheese Dips and Spreads

Time 10m

Yield 8

Number Of Ingredients 5

Ingredients

8 ounces whole, pitted kalamata olives
1 (4 ounce) package feta cheese
½ cup chopped pecans
4 cloves garlic, peeled
2 tablespoons olive oil

Steps:

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.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 5.6 g, Cholesterol 33.5 mg, Fat 23.7 g, Fiber 0.9 g, Protein 6.5 g, SaturatedFat 7.4 g, Sodium 876.6 mg, Sugar 1.8 g

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