Kalamata Dipping Sauce Food

KALAMATA OLIVE TAPENADE (SPREAD OR DIP)

Steps:

• Add garlic to food processor, blend until minced. Add remaining ingredients except olive oil. Blend until smooth, adding olive oil slowly while the blade is running.
• Adjust ingredients to your liking - Additional pine nuts, parsley or pitted canned black olives will make it less salty and intense in flavor, while additional oil will increase the creaminess. You can also use other fresh herbs such as sage or basil.
• Serve at room temperature.

SMASHED KALAMATA OLIVE DIP WITH GARLIC AND HERBS

Steps:

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

KALAMATA OLIVE HUMMUS

Steps:

• 1. Place all ingredients in a food processor and puree.
• 2. Add extra oil as needed until you have a smooth and thick paste.
• 3. I like to eat this with ciabatta bread cubed up for dipping. Honestly, I could eat this on just about and bread there is! YUMMY :) Enjoy!!

WHITE BEAN HUMMUS WITH KALAMATA RELISH RECIPE

Steps:

• Heat the oil in a large skillet over medium heat
• Add the onion, garlic, thyme, and rosemary
• Cook until onions are translucent, 5 to 6 minutes
• Add beans with their liquid, 1 cup of water, salt, pepper, and cayenne, and bring to a simmer
• Cook until liquid is nearly evaporated, about 8 to 10 minutes
• Remove thyme and rosemary sprigs; discard
• Carefully transfer mixture to the bowl of a food processor, add the tahini and lemon, and puree until smooth
• Adjust seasoning, if necessary
• Transfer to a serving bowl, let cool
• Top with Kalamata Relish and drizzle with olive oil before serving
• Serve with pita triangles
• Looking for party-ready recipes? Try our top guacamole recipes, birthday cakes, or punch recipes

KALAMATA DIPPING SAUCE

Steps:

• In a bowl with an electric mixer or a whisk beat together the egg yolks, the vinegar, the mustard, and the salt, add 1/2 cup of the oil, drop by drop, beating, and add the remaining 1 cup oil in a stream, beating until the mixture is emulsified. Stir in the olives, the lemon juice, the sour cream, and pepper to taste and chill the dipping sauce, covered, for at least 1 hour or overnight.