Kalamata Caviar Recipes
KALAMATA CAVIAR
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
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
CLASSIC CAPONATA
Doris Jacobson of Anaheim, California, writes: "I host many family gatherings, and I always get requests for my lemon bars and my caponata appetizer. They're easy to make and perfect for picnics at the beach or an evening at the Hollywood Bowl. Plus, both recipes can be made ahead.
Provided by Doris Jacobson
Categories Garlic Onion Pepper Tomato Appetizer Sauté Vegetarian Quick & Easy Low Cal Wheat/Gluten-Free Basil Pine Nut Eggplant Vegan Capers Bon Appétit California Pescatarian Paleo Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 appetizer servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil. Transfer caponata to serving bowl. Sprinkle with toasted pine nuts. Serve warm, at room temperature, or cold. (Caponata can be made 2 days ahead. Cover and chill.)
KALAMATA CAVIAR
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
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 BREAD
Provided by Robin Miller : Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F. Coat an 8-inch loaf pan with cooking spray.
- Place dough on a flat surface and knead in olives and rosemary. Roll dough out to a 12-by-8-inch rectangle. Starting from the shorter end, roll up, jellyroll style. Place dough in prepared pan. Brush the top of loaf with olive oil. Bake 15 minutes, until puffed up and golden brown.
KALAMATA CAVIAR
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
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
KALE CAESAR SALAD WITH TOFU CROUTONS & KALAMATA CAESAR DRESSING
This 100% vegetarian Caesar salad gets its incredible flavor from its pretty purple kalamata olive dressing. And move over, bread ... tofu croutons are in town, and they're freakin' delicious.
Provided by Kare for Kitchen Treaty
Time 35m
Number Of Ingredients 15
Steps:
- Make the tofu croutons. Remove the block of tofu from its packaging and drain the water. Press the tofu by laying a half dozen or so paper towels on a dinner plate and placing the tofu on top. Add a couple more paper towels and top with 4 or 5 more dinner plates. Let sit for 20-30 minutes, checking occasionally to move the plates if they're off balance. Or, much easier, use a tofu press!
- Set the tofu on a cutting board and cut it into crouton-size pieces, about 3/4-inch big.
- Heat the grapeseed oil in a large skillet over medium-high heat. On a large plate or in a shallow baking dish, combine the corn starch, garlic powder, and salt with a fork. Working in batches, dredge the tofu in the corn starch mixture, turning to coat evenly. Carefully add tofu to hot oil in skillet. Cook on medium-high for about 10 minutes, turning occasionally to brown most sides. Remove tofu from pan and place on several paper towels, blotting to remove excess oil.
- Make the dressing. To a food processor or high-power blender, add the olives, garlic, lemon juice, Dijon mustard, vinegar, Worchestershire sauce, and pepper. Pulse until smooth, about 30 seconds. Drizzle in the olive oil and blend until smooth and creamy, about 15-20 seconds more.
- Prepare the salad. Add the kale to a large bowl and drizzle the dressing over the top. Toss well to coat all of the leaves. Top with the tofu croutons and a few shavings of Parmesan cheese, if desired. Serve with additional lemon wedges to squeeze over the top.
KALAMATA SPAGHETTI
Originally created by me from Randy Goldberg MD'S #332973 of Kalamata Caviar BEWARE:it's only for those who LOVE the fairly robust taste of this Greek Olive!!!!!
Provided by larry 2
Categories One Dish Meal
Time 45m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- put all ingredients,except pasta in a food processor,and process to a Pesto consistancy-TASTE.
- Cook pasta,mix sauce with cooked pasta.
Nutrition Facts : Calories 594.1, Fat 25.7, SaturatedFat 6.5, Cholesterol 104, Sodium 1410.3, Carbohydrate 74.4, Fiber 4.1, Sugar 5.7, Protein 19.3
LULU'S LOWER ALABAMA CAVIAR
Here's a recipe for the famous dip served at Lulu Buffett's restaurant in Mobile and Gulf Shores,Alabama. I found the recipe online somehow, and I'm really glad I did. It tastes fantastic and is really simple to make.
Provided by Megohm
Categories Peppers
Time 12h15m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Combine black-eyed peas, onion, peppers, tomatoes, parsley, vinegar, oil and sugar. Season with salt and pepper.
- Marinate for 12 to 24 hours before serving.
- Serve with crackers or tortilla chips.
Nutrition Facts : Calories 167, Fat 6.2, SaturatedFat 0.9, Sodium 384.7, Carbohydrate 22.2, Fiber 4.5, Sugar 4, Protein 6.3
KANSAS CAVIAR
A compilation of a couple of recipes and a twist of my own. Very simple and oh, so good. Minimal chopping. Hope you like it as much as we do.
Provided by Grandma Deb
Categories Black Beans
Time 20m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 15
Steps:
- In saucepan, combine vinegar, oil, water, sugar, salt and pepper. Bring to a boil to dissolve sugar. Cool to room temperature Stir in cumin and red pepper flakes. Combine remaining ingredients in a bowl, pour dressing over and mix well. Cover and referigerate overnight. Serve with tortilla chips.
Nutrition Facts : Calories 293.3, Fat 10.1, SaturatedFat 1.4, Sodium 444.1, Carbohydrate 44.4, Fiber 7.5, Sugar 18.2, Protein 8.3
KALAMATA DIPPING SAUCE
Categories Olive Cocktail Party Quick & Easy Sour Cream Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 8
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.
KALAMATA CAVIAR
Make and share this Kalamata Caviar recipe from Food.com.
Provided by DrGaellon
Categories Spreads
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Smash olives with the flat side of a chef's knife and remove the pits. Place pitted olives in a food processor with feta, pecans, garlic and olive oil. Process to a pesto-like consistency; add more olive oil if necessary.
Nutrition Facts : Calories 159.9, Fat 15.3, SaturatedFat 3.6, Cholesterol 13.4, Sodium 479.4, Carbohydrate 4.3, Fiber 1.8, Sugar 0.9, Protein 3.2
KHAVIAR (IRANIAN CAVIAR)
Iranian Caviar is the finest and most expensive in the world. Khaviar has been a part of Persian cuisine for thousands of years. This is an excellent party or special occasion platter.
Provided by daan6822
Categories Southwest Asia (middle East)
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Iranian caviar from the Caspian sea is the best available.
- Peel and chop onion very finely.
- Wash and chop parsley very finely.
- Add caviar to onion and parsley and mix well.
- If using unsalted crackers, a bit of salt can be added to the mix.
- If desired, place a bit of butter on each cracker, and serve with the mix.
Nutrition Facts : Calories 138.2, Fat 9.1, SaturatedFat 2, Cholesterol 294, Sodium 757.5, Carbohydrate 4.7, Fiber 0.7, Sugar 0.9, Protein 12.8
KALAMATA CAVIAR
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
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
HERBED KALAMATA OLIVES
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- In a dry small heavy skillet toast seeds over moderate heat, shaking skillet, until fragrant, about 1 minute, and cool. With a mortar and pestle or with bottom of a heavy skillet coarsely crush seeds. Drain olives and thinly slice lemon. With flat side of a large knife lightly bruise thyme and in a bowl stir together all ingredients. Marinate olives, covered and chilled, at least 3 days and up to 1 week. Bring olives to room temperature, about 15 minutes, before serving.
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