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It’s not delivery
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if i bit into you what kind of olive would you taste like
definitely not a green olive. I think probably like a Greek olive, like uh- Kalamata olive. From all the sodium in my system.
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Kalamata tapenade with dates and mint
A variation on a classic! This tapenade pairs the depth and sweetness of dates with the briny brightness of kalamata olives. Capers and vegetarian oyster sauce bring further depth, complexity, and a touch of umami flavor. The dish remains predominantly savory, with the olive taste foremost, but sweetness registers as the bite develops. A must-try for a summer picnic or charcuterie spread!
Recipe under the cut!
Patreon | Tip jar
Serves 6-8.
Ingredients:
1 cup kalamata olives, pitted
6-8 capers
1/2 tsp vegetarian oyster sauce (optional)
4 cloves garlic, grated
8 dried dates (Medjool, deglet noir or halawi), pitted and diced
4 twigs thyme, leaves separated
8 leaves mint
2 Tbsp lemon juice
2-4 Tbsp good olive oil
Instructions:
1. Pit and dice dates, then place them in a small pot and add water to cover. Simmer until dates soften, 5-10 minutes. Separate the leaves from four stalks of thyme and save the stalks for another purpose (such as boiling in a stock or sauce).
2. Combine all ingredients in a mortar and pestle and mash to a coarse paste; or add all ingredients to a food processor and process, occasionally scraping the sides with a rubber spatula, until your desired texture is achieved. Garnish with additional mint leaves and a drizzle of olive oil.
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Vegan, gluten-free Niçoise Salad:
Ingredients for the salad:
-4 cups mixed salad greens
-1 cup cherry tomatoes, halved
-1 cup boiled baby potatoes, halved or quartered
-1/2 cup pitted Kalamata olives
-1/4 cup sliced red onion
-1/4 cup chopped parsley or basil
-1/4 cup sliced cucumber (opt)
-1/4 cup sliced radishes (opt)
-1 tablespoon capers (opt)
Ingredients for the Dijon vinaigrette:
-3 tablespoons extra-virgin olive oil
-1 tablespoon red wine vinegar
-1 tablespoon Dijon mustard
-1 clove garlic, minced
-1 teaspoon maple syrup (opt)
-Salt and pepper to taste
Instructions:
In a large salad bowl, combine the mixed salad greens, cherry tomatoes, boiled baby potatoes, pitted Kalamata olives, sliced red onion, chopped fresh parsley or basil, sliced cucumbers, sliced radishes, and capers (if using).
In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, maple syrup (if using), salt, and pepper until well combined.
Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients.
Serve the Niçoise salad immediately or refrigerate for a while to allow the flavors to meld together.
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For your next meal why not eat 30 olives. The idea is that instead of eating a normal meal that has multiple things in like it meat, salad, or cheese, you replace all that nonesense with a small tin full of green or kalamata olives. There are a lot of vitamins and anti oxidants in olives and plus they’re a great source of calories. Maybe try it next time you’re hungry and looking for your next meal.
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Greek Veggie Wrap
Chef's Note: I really enjoy the flavors, and it's so easy to make.
Original recipe link
Ingredients
1/2 cucumber, finely diced
1 Roma tomato, finely diced
1/2 red onion, finely diced
1/2 cup fresh parsley, diced
10 kalamata olives, diced
2 tbsp lemon juice (~1 lemon)
1/2 tsp sea salt
four 8” (medium) whole wheat tortilla / naan / pita bread
tzatziki
(optional) crumbled feta
Instructions
1. Finely dice cucumber, tomato, red onion, parsley, and olives
2. Add veggies to a bowl. Season with lemon juice and salt. Mix to combine. Drain liquid
3. To your bread, spread the tzatziki sauce over the entire surface
4. Spoon about 1/4 of the diced vegetables on top of it. Top with some feta
This may be a little less than you like, but it’s to keep the wrap from being overfilled when you bite into it
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Home Tzatziki Sauce with Olives and Zucchini Recipe
Creamy Greek yogurt, grated zucchini, chopped kalamata olives, fresh dill, garlic, lemon juice, salt and pepper combine to make this refreshing tzatziki sauce. It's a tasty and nutritious condiment that's great for dipping or spreading on your favourite dishes.
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Couscous Salad with Olives, Chickpeas, Feta, Mint and Pine Nuts - Couscous Recipe
This Couscous Salad with Olives, Chickpeas, Feta, Mint, and Pine Nuts is a tasty side dish or main course. It's ideal for a summer barbecue or a quick lunch.
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Salad Recipe - Greek Salad with Onions, Tomatoes and Bell Peppers
Greek Salad with Onions, Tomatoes and Bell Peppers. This Greek salad features fresh vegetables, tangy feta cheese, and salty Kalamata olives. It works well as a side dish for grilled meats or as a light lunch on its own.
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You have the regular picture.
And then you are putting a #Tumblr filter on it 🫣
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Vegan Recipe - Vegan Mediterranean Lasagna
Vegan Mediterranean Lasagna. This Vegan Mediterranean Lasagna is a delicious and nutritious take on a traditional Italian dish. It's a great weeknight meal that's high in protein and vegetables that the whole family will enjoy.
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Vegan Mediterranean Salad with Zucchini and Eggplant - Vegan Recipe
This Vegan Mediterranean Salad with Zucchini and Eggplant is a light and filling dish that is ideal for a light lunch or dinner. Roasted zucchini and eggplant are tossed in a tangy vinaigrette with red bell pepper, Kalamata olives, and fresh herbs. Made with Red Onion, Parsley, Kalamata Olives, Red Wine Vinegar, Extra-Virgin Olive Oil, Red Bell Pepper, Eggplant, Zucchinis, Dijon Mustard, Ground Black Pepper, Lemon Juice, Mint.
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Tuna, Egg and Green Bean Salad Recipe
This tuna, egg, and green bean salad is a light and satisfying meal that can be served at any time of day. It's sure to become a favorite with a tangy dressing and a variety of textures and flavors.
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